Recipe - Outrageous Caramel Apples

5 4inch icecreambar sticks
5 Mediumsize Macintosh or
Macoun apples (about 1 3/4
pounds)
Three fourths cup Chopped peanuts (or
miniature candycoated
chocolate pieces or
semisweetchocolate
pieces, flaked coconut,
colored sprinkles, toffee
bits, or your favorite
topping)
1 pack (14ounce) caramels
3 Squares (1ounce) semisweet
or white chocolate, melted

1. Insert an icecreambar stick in stem end of each apple. Place peanuts
or other topping on sheet of waxed paper.

2. Line 15 1/2" by 10 1/2" jellyroll pan with waxed paper; spray waxed
paper with nonstick cooking spray.

3. In 2quart saucepan over low heat, heat caramel candies and 2
tablespoons water, stirring constantly, until melted and smooth; remove
saucepan from heat. Holding stick, dip 1 apple into caramel mixture,
spooning mixture over apple to coat completely. (If caramel mixture in
saucepan begins to harden, warm over low heat to soften.) Then, place
caramelcoated apple on peanuts or other topping to coat bottom; place
apple in jellyroll pan. Repeat with remaining apples, caramel, and
peanuts.

4. Spoon melted chocolate into heavyweight plastic bag. With scissors, cut
off corner of bag to make a small opening. Drizzle melted chocolate over
apples. Refrigerate apples 15 minutes to allow chocolate to set. If not
eating right away, refrigerate apples, loosely covered, up to 2 days. Let
apples stand at room temperature 15 minutes to soften before eating.

Each apple: About 610 calories, 9 g protein, 99 g carbohydrate, 23 g total
fat (6 g saturated), 0 mg cholesterol, 400 mg sodium.
Posted to EATL Digest 31 October 96

Date: Fri, 1 Nov 1996 16:24:00 0800

From: Pamela Ramsey risha@EROLS.COM