- 6 granny smith apples
- 1 12-ounce bag of caramel squares
- 2 Tablespoons water
- 6 popsicle or cake pop sticks
- 2 Chuao Chocolatier Caramel Apple Crush bars, finely chopped
Through the stems, puncture each apple with a popsicle or cookie stick. Line a baking sheet with wax paper and coat generously with cooking spray. Set aside.
Pour the caramel bits and the water into a microwave-safe bowl. Heat in the microwave in 30-second intervals (stirring after each) until the caramel is melted and free of lumps. Dip the apples into the melted caramel, turning until coated. Place the caramel apples onto the prepared baking sheet. Place in the refrigerator for 20 minutes.
Roll chilled apples in Caramel Apple Crush pieces until evenly coated. Place back in fridge for 15 minutes.