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. While the dip is still wet, roll the apples in REESE'S PIECES Candy for a peanut butter crunch.
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.
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.
Improvise a double boiler by filling a saucepan about 1/4 full with water and fitting a heatproof bowl into saucepan so that there are 2 to 3 inches of space between water and bottom of bowl.
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.
Extra coating may be used as dip for apple slices, pretzel sticks, crackers or cookies.
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.