Cookie-Crusted Caramel Apples

caramel apples

These caramel apples are dusted in crunchy cookie crumbles and drizzled with vanilla candy coating.

Cookie-Crusted Caramel Apples
Makes 5 servings
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  1. 5 (6-inch) lollipop sticks
  2. 5 medium Granny Smith apples, washed well to remove any wax
  3. 2 (11-ounce) packages caramel bits
  4. 1 tablespoon heavy whipping cream
  5. ½ teaspoon vanilla extract
  6. ⅛ teaspoon kosher salt
  7. 1½ cups crushed Oreo cookies
  8. ¼ (16-ounce) package vanilla-flavored candy coating, melted according to package directions
  1. Line a rimmed baking sheet with parchment paper or wax paper.
  2. Insert a lollipop stick into the stem end of each apple.
  3. In a large microwave-safe bowl, heat caramel bits and cream on HIGH in 30-second intervals, stirring between each, until mixture is melted and smooth. Stir in vanilla and salt.
  4. Dip each apple into caramel, allowing excess to drip off; dredge in cookie crumbs. Place on prepared pan, and let stand for 20 minutes.
  5. Transfer melted candy coating to a small resealable plastic bag; squeeze air out of bag, and seal. Snip off a corner of bag, and drizzle coating over apples. Refrigerate apples for 15 to 20 minutes or until caramel and candy coating are set.
Paula Deen Magazine