I love caramel apples but I don’t love the caramel to apple ratio. Once you eat all the yummy goodness on the outside, you’re basically left with an apple on a stick. So I decided to cut the apples into fourths, to ensure that every bite is just as delicious as the last. These Butterfinger Caramel Apple Sticks are fun to make with the kids and are the perfect Fall treat!
What You’ll Need:
4 Large Honeycrisp Apples
2 Bags of Caramel Squares
1 1/2 Bags of Semi Sweet or Dark Chocolate Chips
1/3 Bag of Butterscotch Chips
1 Tablespoon Peanut Butter
1 Bag of Butterfinger Baking Bits
1 Tablespoon Coconut Oil
16 Popsicle Sticks
Large Baking Sheet
What To Do:
Line baking sheet with wax paper. Wash and dry apples. Cut apples into fourths.
Slice off seeds and any remaining part of the core.
Using the larger side of the apple as a base, insert popsicle stick until about half way.
Follow directions on package and melt the caramel.
Dip apple in caramel until completely submerged.
Let the excess caramel drip off and set on wax paper, skin side up.
Freeze for 10 minutes. If you want a thicker caramel coating, repeat above steps.
Once the caramel has set, melt chocolate chips with one tablespoon of coconut oil.
Dip apple wedge in chocolate and let the excess drip off.
Immediately press skin side into Butterfinger Bits. Set on baking sheet skin side down.
Sprinkle remaining Butterfinger Bits over all of the apple wedges. Freeze for 10 minutes.
Melt butterscotch chips with peanut butter. Drizzle over apple wedges.
Freeze until chocolate has set.
Keep apples refrigerated. Store in air tight container for up to 5 days. Makes 16 apple sticks.