Two desserts in one. OREO caramel dipped apples are a delightful gourmet treat perfect for autumn gatherings and holiday celebrations.
Note: This recipe post was created in partnership with Collective Bias, Inc. All opinions are my own. #SpreadOREOCheer #CollectiveBias
My parents used to dread taking me grocery shopping as a child. Unexpected items always found their way into the cart—fruit snacks, frosted cereal—but I never left without a bag of OREO cookies.
Even now, OREO cookies are a staple on my shopping list.
OREO Caramel Dipped Apples
No holiday spread feels complete without a dessert inspired by OREO. This year I’m making caramel apples with my family, and the OREO-topped version is my favorite.
For years I only knew caramel apples in two varieties: plain or with chopped peanuts. In my teens I discovered more creative toppings—gummies, chocolate chips, chopped candy bars—but chopped OREOs remain the best in my opinion.
The bright tartness of Granny Smith apples balances the sweet, buttery caramel and the crunchy, chocolatey OREO pieces beautifully. Together they make a timeless pairing.
These OREO caramel dipped apples are ideal for holiday parties. Set up a caramel apple station and let guests customize their apples—kids and adults will love the interactive experience. They’re also easy to share: slice and serve.
I usually buy OREO cookies at Ralphs (Kroger in many areas). Their cookie aisle carries a wide variety of OREO flavors, including seasonal mint and candy cane options during the holidays. Back in college, my roommates and I stocked up on OREOs, popcorn, and cereal at the 24-hour Ralphs near campus—the classic snack trio.
While shopping for your holiday gatherings, consider picking up extra OREO cookies and ingredients for a fun, crowd-pleasing treat—#spreadOREOcheer!
What is your favorite way to enjoy OREO cookies?
Oreo Caramel Dipped Apples
Maryanne Cabrera
Yield: 5 apples
Ingredients
-
5
apples (about 1 1/2 lbs.), washed and well dried -
1
–
14 oz package caramels -
2
Tablespoons
water -
12
OREO cookies, coarsely chopped -
1
oz
white baking chocolate - yellow and red food coloring
Instructions
-
Insert a wooden pop stick into the stem end of each apple.
-
Cook the caramels and water in a saucepan over medium-low heat until the caramels are fully melted, stirring frequently.
-
Dip the apples one at a time into the melted caramel, then spoon additional caramel over each apple until fully coated. Immediately roll the apple in the chopped OREO cookies, pressing gently so the pieces adhere. Place coated apples on a baking sheet lined with waxed paper and let stand about 25 minutes or until the caramel firms.
-
Melt the white baking chocolate according to package directions. Stir in 4 drops yellow and 1 drop red food coloring to create a light orange tint. Allow the chocolate to cool for 15 minutes, then drizzle over the apples. Let stand an additional 10 minutes or until set.
Notes
SOURCE: SNACKWORKS.COM
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