What makes these taste like apple pie?

It's all in the topping! The graham cracker crumbs are mixed with sugar and cinnamon, so every bite tastes like apple pie crust with a little caramel on the side.

Why do you need to dewax apples for caramel apples?

Most store-bought apples have a waxy coating that makes caramel slide right off. A quick dip in hot water, followed by a good dry, removes the wax so the caramel can grab on.

Why won't the almond bark stick to my caramel apples?

It's usually condensation. If you dip the apples straight from the fridge, moisture forms on the caramel and the almond bark won't stick. Let them sit at room temperature for at least 5 minutes after chilling.

What's the easiest way to cut a caramel apple?

Pull out the stick and use an apple slicer. Press it straight down, and you'll get even wedges with all the layers in every slice.

How do you store apple pie caramel apples?

Store them in the fridge for up to a week. Before serving, take them out and let them sit at room temperature for about 15 minutes so the caramel softens up and they're easier to bite into.

Apple Pie Caramel Apples with Cinnamon Graham Cracker Crumbs

Description

Tart green apples dipped in creamy caramel and vanilla almond bark, then rolled in a cinnamon sugar graham cracker topping that tastes like apple pie.

Ingredients

Scale

6 green apples
2 bags (11 oz each) caramel bits
2 tablespoons heavy whipping cream
Pinch of salt
1/2 teaspoon vanilla extract
16 oz vanilla almond bark
12 graham cracker sheets
4 tablespoons sugar
2 teaspoons cinnamon

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Instructions

Push a stick into the top of each apple, tapping it in with a rubber mallet if needed.
Dip each apple in hot water for a few seconds to remove the wax, then wipe completely dry.
Crush the graham crackers into fine crumbs, then mix in the sugar and cinnamon. Set aside.
In a large glass measuring cup, microwave the caramel bits and heavy cream for 30 seconds at a time, stirring in between, until smooth. Stir in the salt and vanilla.
Dip each apple in the caramel, scraping the excess off the bottom with a butter knife. Place on a parchment-lined baking sheet.
Refrigerate for 30 minutes until the caramel is set, then let the apples sit at room temperature for at least 5 minutes.
Microwave the almond bark for 30 seconds at a time, stirring in between, until smooth.
Dip each apple in the almond bark, leaving a ring of caramel showing at the top. Scrape the bottom with a butter knife, then roll in the graham cracker topping.
Return to the parchment. Let them firm up for about 15 minutes, and they are ready to eat!

Notes

Use a butter knife to pull caramel up onto the last few apples when the caramel gets low. To serve by the slice, remove the stick and cut with an apple slicer.