Shelly's Recipe

CANDY-COATED CARAMEL APPLES

Category: Frozen Desserts

Freezing the caramels for 10 minutes will make it easier to remove their wrapping.

2 cups crushed Kit Kat, Twix, or Heath candy bars
6 small apples
1 (14-oz) bag soft caramel candies
1/4 cup heavy cream

Prepare apples and candy bars: Line baking sheet with parchment paper. Place crushed candy bars in shallow bowl. Insert craft stick into stem end of each apple.

Melt caramels: Heat caramels and heavy cream in medium saucepan over medium-low heat, stirring constantly, until smooth.

Coat apples: Holding 1 apple with stick over pot of caramel, spoon sauce over apple to coat, allowing excess to drip back into pot. Roll apples in crushed candy, pressing to help candy adhere. Place apple; stick up, on parchment paper. Repeat with remaining apples and serve. (Apples can be refrigerated for several days; bring to room temperature before serving.) Makes 6