Super, super delicious Homemade Caramel Apples

Which just so happen to be my specialty... from my latest feel good obsession: The Brown Eyed Baker.

Homemade Caramel Apples

Yield: 10 apples

Prep Time: 45 minutes | Chill Time: 1 hour

2 bags Caramel Bits
10 Granny Smith apples
Assorted chocolates for melting
Assorted candies, chips, etc. for rolling

1. Wash the apples, remove the stems (and any stickers!) and refrigerate them overnight.

2. Line a baking sheet with wax paper and spray with a non-stick cooking spray. Insert wooden or lollipop sticks into the center of each apple.

3. In a small saucepan, melt the caramel according to the package directions. One at a time, dip the apples into the caramel, swirling and using a spoon to get it covered. Place on the baking sheet and repeat with all of the apples. Place the apples in the refrigerator for at least 1 hour.

4. In a 2-cup measuring cup (this works perfectly for this!), melt whatever chocolate you are using. I used the microwave at 50% power in 30-second increments. Have your candies and chips ready. Dip the caramel apple into the chocolate, covering it as much as possible, and then roll it in the desired toppings.

5. Apples will keep for 1 to 2 days in the refrigerator.

Note: I add 1 tablespoon of vegetable shortening per 1 cup of chocolate chips when melting. It keeps the chocolate thin (no clumping) and it dries nice and smooth.

The Rocky Road Caramel Apple (dark chocolate rolled in mini semisweet chips, chopped walnuts and miniature marshmallows – inspired by a favorite ice cream concoction at Marble Slab)

The Reese’s Caramel Apple (milk chocolate rolled in peanut butter chips)

The Snickers Caramel Apple (milk chocolate rolled in chopped peanuts)

The Apple Pie Caramel Apple (white chocolate rolled in a brown sugar and cinnamon mixture)