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1
Wash apples, then dry completely.
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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.)
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3
Insert wooden pop stick into stem end of each apple.
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4
Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min.
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5
or until caramels are completely melted and mixture is well blended when stirred.
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6
Cover large plate with parchment; spray with cooking spray.
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7
Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple.
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8
Hold dipped apple over bowl to let excess caramel drip back into bowl.
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9
Place on prepared plate.
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10
Refrigerate 15 min.
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11
Melt white chocolate with semi-sweet chocolate as directed on package; mix well.
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12
Pour over marshmallows in microwaveable bowl; toss to evenly coat.
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13
Microwave on HIGH 15 to 20 sec.
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14
or just until marshmallows start to puff.
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15
Swirl gently with spoon to marbleize.
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16
Immediately spread onto apples.
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17
Carefully press graham pieces into marshmallow mixture.
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18
Return to prepared plate.
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19
Refrigerate 1 hour or until caramel is firm.
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20
Remove apples from refrigerator 15 min.
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21
before serving.
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22
(Note: Caramel apples can be refrigerated up to 2 days before serving.)
