>From the Recipe Goldmine website...


Oreo Caramel Apples 

Yield: 6

6 large apples, washed, well-dried 
6 wooden popsicle sticks 
1 1/2 (14 ounce) packages caramels (about 75), unwrapped 
3 tablespoons water 
24 chocolate sandwich cookies, such as Oreos, coarsely chopped*
6 (1 ounce) squares white baking chocolate 
2 teaspoons vegetable oil 
Food coloring in color desired *
6 pieces stick-shaped hard candy, optional

* For Easter, use Oreos that have the purple filling. Tint the white chocolate 
any color to match the holiday. I prefer using the paste food colors rather 
than the liquid food colors.

Remove stems from apples. Insert a Popsicle stick into stem end of each apple; 
set aside. Place caramels and water in large saucepan. Cook over medium-low 
heat until caramels are melted, stirring frequently. Dip apples into melted 
caramel, spooning caramel over apples to coat. Roll in chopped cookies, 
pressing cookies gently into caramel. Place on wax paper-lined cookie sheet; 
let stand 25 minutes or until caramel is set. Place white chocolate and oil in 
medium saucepan; cook over low heat until melted, stirring frequently. Remove 
from heat. Stir in food coloring. Let cool 15 minutes. Drizzle over apples; let 
stand until firm. Store in refrigerator up to 2 days. Replace Popsicle sticks 
with sticks of hard candy just before serving.
~~~***Rhonda G in Missouri***~~~
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