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Reese’s Pieces Chocolate and Caramel Apple

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  Amount Per Serving % DV *
Calories700
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium240 mg10% DV
Total Carbohydrates105 g35% DV
Dietary Fiber7.0 g28% DV
Sugars92 g
Protein12 g
Vitamin A4% DV
Vitamin C15% DV
Calcium0 mg15% DV
Iron4% DV
  Amount Per Serving % DV *
Calories700
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium240 mg10% DV
Total Carbohydrates105 g35% DV
Dietary Fiber7.0 g28% DV
Sugars92 g
Protein12 g
Vitamin A4% DV
Vitamin C15% DV
Calcium0 mg15% DV
Iron4% DV
  • 6 wooden ice cream sticks
  • 6 medium-sized apples , stems removed
  • 62 ROLO® Chewy Caramels in Milk Chocolate
  • 2 tablespoons milk
  • 2 cups REESE'S PIECES Candies
  • Ribbon (optional)

Directions

  • 1. Line 2 trays or cookie sheets with wax paper; generously butter paper or spray with nonstick cooking spray. Insert wooden stick into stem end of each washed and thoroughly dried apple.
  • 2. Remove wrappers from caramel candies. Melt caramels and 2 tablespoons milk in top of double boiler over hot water. (Add additional milk, several drops at a time, if coating is too thick.) Dip apples into hot caramel mixture; turn until coated. Place on prepared tray. Refrigerate 30 minutes or until coating is sticky enough so that small candy or nut can be pressed onto apple without sliding off.
  • 3. Press candies onto apples. Place on second prepared tray; chill until firm. Tie ribbon bow onto each apple stick, if desired. Store, covered, in cool dry place. 6 coated apples.*
  • * Extra coating may be used as dip for apple slices, pretzel sticks, crackers or cookies.

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