These Apple Pie Caramel Apples Will Be Your Favorite Fall Treat
Prepare to take a delicious dive into fall with our Apple Pie Caramel Apples! Imagine tart Granny Smith apples double-dipped in gooey caramel and creamy white chocolate, then rolled in a crunchy cinnamon sugar crust—it’s like autumn on a stick! These treats are so good, even the pumpkins are getting jealous. Perfect for cozying up by the fire or impressing at your next fall festivity, they’re a sweet way to celebrate the season!
Apple Pie Caramel Apples
Prep: 1 hour 45 minutes
Yields: 4 caramel apples
Ingredients
4 Granny Smith apples
4 Popsicle sticks
11 ounces soft caramels
2 tablespoons water
1 premade pie crust + 1 tablespoon butter (or you can use 6 cinnamon sugar graham crackers instead)
2 tablespoons sugar
1/2 teaspoon cinnamon
12 ounces white melting chocolate or almond bark
Instructions
If using pie crust:
Preheat oven to 370°F
Unfold pie crust and place it on a baking sheet lined with parchment paper.
Melt the butter and spread onto the pie crust using a pastry brush until just wet. Don’t put too much butter on.
Combine the cinnamon and sugar together in a small bowl.
Use your hands to sprinkle half of the cinnamon mixture onto the buttered pie crust. Transfer remaining cinnamon mixture to a shaker for later.
Bake for 17-20 minutes.
Continue onto next steps while baking the pie crust.
Wash the apples with warm water and scrub brush. Dry thoroughly.
Add wax paper to a second baking pan and spray with nonstick cooking spray. Set aside.
Add caramels and water to a microwave-safe small bowl. Melt for 30 second increments, stirring between each session, until melted and smooth.
Dip apples into caramel. Use a spoon to help cover the apple if needed.
Use a knife to run across the bottom of the apple to remove extra caramel.
Repeat for remaining apples.
Place caramel apples on the prepared wax sheet and place in the fridge for about an hour.
Just before removing apples from the fridge, crush the pie crust or crackers in the food processor. Remove any large crumbles from the mixture.
Remove apples from fridge. Cut off extra caramel that has puddle at the base of the apple.
Melt the chocolate melts for 30 second increments, stirring between sessions until melted.
Dip the caramel apple into the chocolate. Use a spoon if needed to help cover the apple with the chocolate.
Shake any extra chocolate off, and place back on the wax paper.
Shake the reserved cinnamon sugar mixture onto the top of the apple. Allow the chocolate to sit for a minute.
Take the apple and roll the base of the apple into the pie (or cracker) crumbs.
Repeat for remaining apples.
Allow apples to set. You can place the caramel apples in the fridge until about 30 minutes to an hour before serving.
Notes:
Be sure to remove the finished apples from the fridge about 30 minutes to an hour before serving or it will be really hard to bite into.
FAQ
Can I use a different type of apple for this recipe?
While Granny Smith apples are recommended for their tartness, you can use other varieties like Honeycrisp or Fuji for a sweeter flavor.
How do I prevent the caramel from sliding off the apples?
Make sure the apples are thoroughly washed and dried to remove any wax coating. Chilling the apples in the fridge before dipping can also help the caramel stick better.
Can I substitute the white chocolate candy melts with another type of chocolate?
Absolutely! Feel free to use milk or dark chocolate melts if you prefer a different flavor profile.
How long do these caramel apples last once made?
These treats are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Just make sure to keep them in an airtight container to maintain their deliciousness!
Now that you know how to make apple pie caramel apples, you might also want to check out:
- This Upside Down Apple Tart is the Perfect Dessert for Sweater Weather
- Fall in Love with These 49 Delectable Autumn Desserts
- These Pumpkin Muffins are Full of Pumpkin Spice and Everything Nice
Apple Pie Caramel Apples (Copycat Recipe)
Dive into the flavors of fall with our Apple Pie Caramel Apples, featuring tart Granny Smith apples double-dipped in luscious caramel and white chocolate, then coated in a crunchy cinnamon sugar crust. These delectable treats are the perfect blend of sweet and tart, making them an irresistible autumn delight!
Ingredients
- 4 Granny Smith apples
- 4 Popsicle sticks
- 11 ounces soft caramels
- 2 tablespoons water
- 1 premade pie crust + 1 tablespoon butter (or you can use 6 cinnamon sugar graham crackers instead)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 12 ounces white melting chocolate or almond bark
Instructions
Pie Crust Instructions
Preheat oven to 370°F
Unfold pie crust and place it on a baking sheet lined with parchment paper.
Melt the butter and spread onto the pie crust using a pastry brush until just wet. Don’t put too much butter on.
Combine the cinnamon and sugar together in a small bowl.
Use your hands to sprinkle half of the cinnamon mixture onto the buttered pie crust. Transfer remaining cinnamon mixture to a shaker for later.
Bake for 17-20 minutes.
Continue onto next steps while baking the pie crust.
Apple Instructions
Wash the apples with warm water and scrub brush. Dry thoroughly.
Add wax paper to a second baking pan and spray with nonstick cooking spray. Set aside.
Add caramels and water to a microwave-safe small bowl. Melt for 30 second increments, stirring between each session, until melted and smooth.
Dip apples into caramel. Use a spoon to help cover the apple if needed.
Use a knife to run across the bottom of the apple to remove extra caramel.
Repeat for remaining apples.
Place caramel apples on the prepared wax sheet and place in the fridge for about an hour.
Just before removing apples from the fridge, crush the pie crust or crackers in the food processor. Remove any large crumbles from the mixture.
Remove apples from fridge. Cut off extra caramel that has puddle at the base of the apple.
Melt the chocolate melts for 30 second increments, stirring between sessions until melted.
Dip the caramel apple into the chocolate. Use a spoon if needed to help cover the apple with the chocolate.
Shake any extra chocolate off, and back on the wax paper.
Shake the reserved cinnamon sugar mixture onto the top of the apple. Allow the chocolate to sit for a minute.
Take the apple and roll the base of the apple into the pie (or cracker) crumbs.
Repeat for remaining apples.
Allow apples to set. You can place the caramel apples in the fridge until about 30 minutes to an hour before serving.
Notes
Be sure to remove the finished apples from the fridge about 30 minutes to an hour before serving or it will be really hard to bite into.
