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From HERSHEY’S
Makes 6 apples
Halloween is the perfect time of year for two things: candy and apples! This recipe combines both to create these delicious chocolate and caramel apples.
YOU’LL NEED
6 wooden ice cream sticks
6 apples medium-sized, stems removed
62 ROLO Creamy Caramels in Chocolate Candy
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 ROLO 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.
Find this recipe and more treats at hersheyland.com.com
