Oreo Caramel Apples are a delicious gourmet apple treat perfect for fall. The gooey caramel dipped apples are even better with crumbled chocolate sandwich cookies all over them...YUM!
Fall and Halloween will be here before we know it so it is my goal to have you all prepared. This Oreo Caramel Apples recipe seemed a good place to start. The easy to make caramel adheres the crushed Oreo cookies to the apples with gooey deliciousness. Of course, the dark color of the Oreos is perfect for this time of year. A flexible dessert perfect for any fall day or a Halloween Party Treat.
Want a fancier look? Melt some white chocolate chips and drizzle the chocolate over the caramel apples with crushed cookies. If you really want to amp them up dip apples in dark chocolate, then drizzle with the melted white chocolate.
While Pink Lady apples were used here, in general I prefer to use a tart apple, such as Granny Smith, when making a gourmet caramel apple. All the sugary caramel and toppings contrast nicely with the tartness.
Oreo Caramel Apples
- wooden pop sticks
- waxed or parchment paper
- double boiler or set up
- Pink Lady or Granny Smith Apples medium sized (see apple preparation notes)
- ½ cup butter or margarine one stick
- 2 cups brown sugar tightly packed
- 1 cup light corn syrup
- 14 ounce sweetened condensed milk (standard can)
- 2 teaspoon vanilla extract
- 1 package Oreo cookies
- Line a cookie sheet with waxed paper or parchment paper. Make sure your apples are well washed and dried before starting. Then insert a stick in the top of each one, after removing the stem.
- Pour the chopped pecans in a bowl placing it next to the stove top.
- Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.
- Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
- When this happens remove the pot from the heat stirring in the vanilla.
- Dip each apple into the caramel coating the apple and part of the wooden stick.
- Separate the Oreo cookies and remove the stuffing in the middle. Put the stuffing in a bowl or in the trash.
- Put the Oreo cookie pieces into a zip lock bag using a rolling pin crush the cookie pieces into a fine crumb.
- While the caramel apple is still hot sprinkle the finely crushed Oreo's onto the apple or if you prefer roll the hot caramel apple into a plate filled with the crushed Oreo's.
- Set the apples stick side up on the prepared baking sheet lined with waxed paper to cool completely before serving.