| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
5 |
Servings |
INGREDIENTS
| 5 |
|
4-inch ice-cream-bar sticks |
| 5 |
|
Medium-size Macintosh or Macoun apples (about 1 3/4 pounds) |
| 3/4 |
c |
Chopped peanuts (or miniature candy-coated chocolate pieces or semisweet-chocolate pieces, flaked coconut, colored sprinkles, toffee bits, or your favorite topping) |
| 1 |
pk |
(14-ounce) caramels |
| 3 |
|
Squares (1-ounce) semisweet or white chocolate, melted |
INSTRUCTIONS
1. Insert an ice-cream-bar stick in stem end of each apple. Place peanuts
or other topping on sheet of waxed paper.
2. Line 15 1/2" by 10 1/2" jelly-roll pan with waxed paper; spray waxed
paper with nonstick cooking spray.
3. In 2-quart saucepan over low heat, heat caramel candies and 2
tablespoons water, stirring constantly, until melted and smooth; remove
saucepan from heat. Holding stick, dip 1 apple into caramel mixture,
spooning mixture over apple to coat completely. (If caramel mixture in
saucepan begins to harden, warm over low heat to soften.) Then, place
caramel-coated apple on peanuts or other topping to coat bottom; place
apple in jelly-roll pan. Repeat with remaining apples, caramel, and
peanuts.
4. Spoon melted chocolate into heavy-weight plastic bag. With scissors, cut
off corner of bag to make a small opening. Drizzle melted chocolate over
apples. Refrigerate apples 15 minutes to allow chocolate to set. If not
eating right away, refrigerate apples, loosely covered, up to 2 days. Let
apples stand at room temperature 15 minutes to soften before eating.
Each apple: About 610 calories, 9 g protein, 99 g carbohydrate, 23 g total
fat (6 g saturated), 0 mg cholesterol, 400 mg sodium.
Posted to EAT-L Digest 31 October 96
Date: Fri, 1 Nov 1996 16:24:00 -0800
From: Pamela Ramsey <risha@EROLS.COM>
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”