Chocolate-Pecan Caramel Apples

1. 1

   Wash apples, then dry completely.

2. 2

   (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)

3. 3

   Insert wooden pop stick into stem end of each apple.

4. 4

   Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min.

5. 5

   or until caramels are completely melted and mixture is well blended when stirred.

6. 6

   Cover large plate with parchment; spray with cooking spray.

7. 7

   Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple.

8. 8

   Hold dipped apple over bowl to let excess caramel drip back into bowl.

9. 9

   Dip apples in coconut; place on prepared plate.

10. 10

    Refrigerate 15 min.

11. 11

    Melt white chocolate with semi-sweet chocolate as directed on package; mix well.

12. 12

    Drizzle over apples.

13. 13

    Press nuts into chocolate.

14. 14

    Return to prepared plate.

15. 15

    Refrigerate 1 hour or until caramel is firm.

16. 16

    Remove apples from refrigerator 15 min.

17. 17

    before serving.

18. 18

    (Note: Caramel apples can be refrigerated up to 2 days before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.