Thursday, October 20, 2016

Chocolate Caramel Apple Bundt Cake / #BundtBakers

It's October and it's Bundt Bakers time, and this Chocolate Caramel Apple Bundt Cake said CELEBRATE to me! This classic chocolate cake is stuffed full of small apple bites, rimmed with toffee chips, and drizzled with caramel sauce. It definitely screams fall!

Chocolate Caramel Apple Bundt Cake
(printable recipe at end of post)
(makes 8 mini bundt cakes)

2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water
2-3 Granny Smith Apples, cut in to bite sized pieces  
12-15 ounces melted Caramel Bits
1/4 cup Toffee Bits

Preheat oven to 350 degrees.

Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one. 
Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.

Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes. 
Cool cake on rack, and remove from pan. When completely cooled, place on plate.
Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
Enjoy your Chocolate Caramel Apple Bundt Cake!

Scroll down to see more cakes made by #BundtBakers for today's fun and tasty challenge!




  • Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs




  • Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer



  • Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes



  • Chocolate Caramel Apple Cake by The Freshman Cook



  • Ginger and Cinnamon Bundt Cake by Los Chatos Chefs



  • Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice



  • Jack O'Lantern Cake by Palatable Pastime



  • Persimmon Apple Bundt by Tea and Scones





  • Pumpkin Pie Bundt by Jane's Adventures in Dinner




  • Robert E. Lee Bundt Cakeby The Queen of Scones



  • Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm



  • Sticky Pecan Pie Bundt by Food Lust People Love


  • h

    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
     Follow our Pinterest board
     Links are also updated each month on the BundtBakers home page


    yield: 8 mini bundtsprint recipe

    Chocolate Caramel Apple Bundt Cake

    INGREDIENTS:


    • 2 1/4 cups Flour
    • 1 teaspoon Baking Powder
    • 3/4 teaspoon Baking Soda
    • Pinch Salt
    • 2/3 cup Butter
    • 1 3/4 cups Sugar
    • 2 Eggs
    • 3 ounces unsweetened Chocolate, melted and cooled
    • 1 teaspoon Vanilla
    • 1 1/4 cups Water
    • 2-3 Granny Smith Apples, cut in to bite sized pieces
    • 12-15 ounces melted Caramel Bits
    • 1/4 cup Toffee Bits

    INSTRUCTIONS:


    1. Preheat oven to 350 degrees.
    2. Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.
    3. Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
    4. Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.
    5. Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes.
    6. Cool cake on rack, and remove from pan. When completely cooled, place on plate.
    7. Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
    8. Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
    Created using The Recipes Generator






    Wednesday, October 19, 2016

    Chocolate Brownie Ghosts / Choctoberfest2016

    This time of year is so exciting with fun things seeming to be around every corner! Cooler weather, fall leaves, pumpkins, Halloween, and Chocolate Brownie Ghosts! I made these yummy ghosts very simple and easy by starting with a boxed brownie mix. The brownies can actually be made several days before you will be serving your ghosts! You make the fondant, (super easy), form your ghosts, and enjoy the fun!

    Chocolate Brownie Ghosts
    (printable recipe at end of post)

    1 box of your favorite Brownie Mix
    Wilton Silicone Brownie Pops Pan 
    16 ounces Mini Marshmallows
    2-5 tablespoons Water
    2 pounds Confectioner's Sugar, sifted
    1/2 cup solid Vegetable Shortening
    4" cookie sticks (1 for each ghost)
    large circle to use as a ghost pattern


    Mix together the brownie ingredients according to the box or  recipe you chose.
    Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package. 
    Here is the package for the silicone mold. I bought mine at Jo Ann's. I think it was about $6.00 with their 40% off coupon.
    Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
    Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. 
    Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
    When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8" thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.
    Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing. 
    Let dry for a few hours. Serve in candy corn shot glasses!

    Thanks for joining me today! I know that fondant can get tricky and frustrating. Please feel free to email me if you have any questions. (thefreshmancook@hotmail.com)

    Click Wilton for the fondant recipe link.

    yield: 8 Ghostsprint recipe

    Chocolate Brownie Ghosts

    prep time: 10 hourcook time: 30 MINStotal time: 10 hours and 30 mins

    INGREDIENTS:


    • 1 box of your favorite Brownie Mix
    • Wilton Silicone Brownie Pops Pan
    • 16 ounces Mini Marshmallows
    • 2-5 tablespoons Water
    • 2 pounds Confectioner's Sugar, sifted
    • 1/2 cup solid Vegetable Shortening
    • 4" cookie sticks (1 for each ghost)
    • large circle to use as a ghost pattern

    INSTRUCTIONS:


    1. Mix together the brownie ingredients according to the box or recipe you chose.
    2. Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package.
    3. Here is the package for the silicone mold. I bought mine at Jo Ann's. I think it was about $6.00 with their 40% off coupon.
    4. Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
    5. Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
    6. When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8" thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.
    7. Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing.
    8. Let dry for a few hours. Serve in candy corn shot glasses!
    Created using The Recipes Generator

    Here are some other Choctoberfest2016 recipes for today!
    They all look so yummy!


    Sunday, October 16, 2016

    Pumpkin Popcorn Box Party and A Giveaway! / Popcornboxparty2016

    Welcome to the 2016 Pumpkin Popcorn Box Party and Giveaway! Today I am joining many creative bloggers to participate in this Halloween party fun thrown by Laura Kelly Designs! This is my second time joining in the crazy creativity and it has been a blast! The popcorn boxes are decorated for the holiday in any way you see fit, which means that they can be scary or sweet, plain or elaborate, functional or decorative, any way you want to design them. 
     I wanted to use my popcorn box for it's purpose, and make it look like Halloween. I love the adorable papers and trims that were so sweetly given to us by the sponsors, so I used them to decorate my box to be cutesy and not scary, but still Halloweenish!

    Pumpkin Popcorn Box
    1 bag microwave Popcorn
    1/4 cup Orange Royal Icing
    small orange Pumpkin Sprinkles
    orange, yellow and black Sprinkles

    Place the popcorn on a baking sheet.
    Drizzle with royal icing. 
    Sprinkle with pumpkin sprinkles, and orange, yellow, and green sprinkles.
    Let dry for several hours or overnight.
    Fill boxes with popcorn!

    Don't forget about the giveaway! Scroll down to see the creativity from the other participating bloggers, and enter the giveaway!
    Good Luck!



    a Rafflecopter giveaway  


    Thanks for stopping by today!  

    Friday, October 14, 2016

    Chocolate Cookie Butter Cups / #Choctoberfest2016

    If you are a lover of Reese Cups, chocolate, and/or cookie butter, this recipe is for you! I saw these cute little tart pans at the store and my mind immediately went to making these Cookie Butter Chocolate Cups. I had been thinking about them for a while, with thoughts of using a large tart pan, but I love these individual ones. There are so many ways to present these as gifts for someone special! I wrapped these in a fall design, but they would be adorable for any holiday!

    Chocolate Cookie Butter Cups
    (makes 1-3" round tart)
    Recipe at end of post

    5 ounces Milk Chocolate
    1/4 cup Cookie Butter
    small tart pan

    Melt the milk chocolate in a double boiler. 
    Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
    Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
    Return to freezer until cookie butter is firmly set. 
    Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
    Once the chocolate is completely set, flip the pan over and pop the chocolate cup out. 
    The cookie butter center is soft, and the chocolate outside is firm and amazing!
    Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.

    Have fun making this tasty, yummy treat! Thanks for stopping by today!

    This post is part of the fun and tasty group, #Choctoberfest 2016!
    Scroll down to see all the other tasty recipes being presented today by other #Choctoberfest participants!
    >Don't forget about the #Choctoberfest2016 giveaway! Click here to enter to win a prize package worth over $350!



    print recipe

    Chocolate Cookie Butter Cups

    INGREDIENTS:

    • 5 ounces Milk Chocolate
    • 1/4 cup Cookie Butter
    • 3" Tart Pan

    INSTRUCTIONS:

    1. Melt milk chocolate in a double boiler.
    2. Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
    3. Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
    4. Return to freezer until cookie butter is firmly set.
    5. Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
    6. Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
    7. The cookie butter center is soft, and the chocolate outside is firm and amazing!
    8. Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
    Notes
    1. I used a mini 3" round tart pan that I found at Michael's. They come 2 to a pack. I used milk chocolate from Trader Joe's. It is excellent and easy to work with. I used Trader Joe's Cookie Butter. For any questions, please email me at thefreshmancook.com
    Created using The Recipes Generator





    Thursday, October 13, 2016

    Celebrate It! Blog Link Party!

    Welcome to Celebrate It!

    Hi! I hope you had a good week, and I am so glad you are here!
    We had so many wonderful links last week! I can't wait to see what you will be linking up this week!
    It is finally fall here in my part of North Carolina, but it has been a very tough week for so many people with the storms and rain from Hurricane Matthew. It is going to be a long recovery, so please keep them in your thoughts!

     Let's take a look at last week's three most clicks links:

    Mad Scientist Elixir
    from

    7 Adorable Ways To Decorate with Pumpkins
    from

    20 DIY Halloween Decorations
    from
    Just 2 Sisters 

    Thank you to every one who linked up and to those who stopped by to browse! I love all of you talented and creative people who take the time to share!

    Here are a few ways to make the party fun for everyone:  



    1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!
     
    2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.    
    Your link will get tweeted twice also.

    3. By linking up you are giving me permission to feature your post on social media. Proper credit is always given.

    Let's get this party going! 
     






    Wednesday, October 12, 2016

    Pumpkin Sugar Cookies / #BB Color Our World Round Up-Orange

    I love to make decorated cookies! As the holidays approach, I tend to get into it a little more. I am not the best at it, so I like to keep the designs simple. These Pumpkin Sugar Cookies  are the perfect design for easy and simple, but still gives you pretty, decorated cookies to give as a gift or serve at a party!  
     


    Pumpkin Sugar Cookies

    Cookie Dough
    5 cups Flour

    3 teaspoon Baking Powder

    1 teaspoon Salt

    2 cups Butter

    2 cups Sugar

    2 Eggs

    2 teaspoon Almond Extract

    5-6 large parchment sheets


    Antonia74 Royal Icing

    6 ounces Warm Water
    5 tablespoons Meringue Powder

    1 teaspoon Cream of Tartar

    2.25 pounds Confectioner's Sugar

    Orange and Green Frosting Color

    Pastry bag

    Wilton #2 decorating tip

    Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.
    Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4" thickness. You will be rolling on top of the parchment.  

    Place the dough on a baking sheet, cover tightly with saran wrap, and let it chill in the fridge.Repeat the process until all dough is used, and all the sheets of parchment are in the fridge.
    By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started.
    I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely.
     
    Continue by clicking the link below to see step by step instructions on  how to decorate the cookies.
    The cookie in the link is a shamrock cookie, but the directions are the same for both cookies!
    If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you.  

    This post is part of the Blooming Bloggers Color Our World Round-Up! Here what everyone else made:



    Our Good Life  Halloween Decor
    The Freshman Cook Orange Cookies
    GardenChick  Orange Zinnas
    Day to Day Adventures Volunteer Pumpkins
    Blooming Secrets  The Year in Color: Orange
    Sensible Gardening and Living  Growing Pumpkins


    Click on the link to see all of these fantastic posts!















    Monday, October 10, 2016

    Choctober and a giveaway!

    Choctoberfest-2015-1 Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible!
     This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.
     Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
    • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
    • From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
    • From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint


  •  From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  •  
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

  • Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway

     Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:
    The PinterTest Kitchen

    2 Cookin’ Mamas

    A Kitchen Hoor's Adventures

    addicted 2 recipes

    Amy’s Cooking Adventures

    An Affair From The Heart

    Balancing Motherhood

    Body Rebooted

    Bottom Left of the Mitten

    By the Pounds

    Canning and Cooking at Home

    Coconut & Lime

    Cook with 5 Kids

    Cook's Hideout

    Cookaholic Wife

    Cooking with Carlee

    CopyKat Recipes

    Cricket's Confections

    Crumbs in my Mustachio

    Elisabeth Jean

    Fairyburger

    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

    Family Around the Table

    Fantastical Sharing of Recipes

    Feed Your Soul Too

    Feeding Big

    Frankly Entertaining

    Full Belly Sisters

    Get the Good Stuff

    Grumpy’s Honeybunch

    Hezzi-D's Books and Cooks

    Hostess At Heart

    Ink and Sugar

    Jane’s Adventures in Dinner

    Join Us, Pull Up a Chair

    Karen's Kitchen Adventures

    Kate's Recipe Box

    Kudos Kitchen by Renee

    Kylee Cooks

    Letz Eat

    Life Currents

    Life on Food

    Making Miracles

    Monica's Table

    Moore or Less Cooking Food Blog

    My Catholic Kitchen

    My Gluten Free Miami

    Our Good Life

    Palatable Pastime

    Restless Chipotle

    Seduction in The Kitchen

    Sew You Think You Can Cook

    Simple Food 365

    Southern With A Twist

    Sumptuous Spoonfuls

    Take Two Tapas

    Tampa Cake Girl

    Teaspoon of Goodness

    That Recipe

    The Crumby Cupcake
     
    The Flavourista
     
    The Food Hunter's Guide To Cuisine

    The Freshman Cook

    The Pajama Chef

    The Redhead Baker

    The Spiffy Cookie

    Tramplingrose

    Wildflour's Cottage Kitchen

    Zesty South Indian Kitchen

     I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack. Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

    Sunday, October 9, 2016

    A Giveaway You Won't Want to Miss!

     I am joining a group of fellow bloggers in promoting this beautiful e-book by blogger Evelyne Nemcsok. Just the cover alone shows you how gorgeous her creations are! I am loving the multi colored hat, and the white infinity scarf, and the pom pom on the red cap, and well, I guess I can't pick just one favorite! But you don't have to!

    Enter the giveaway below to win  a copy of Evelyne's new e-book! Just follow the directions on the rafflecopter below.

    All these designs are original, and a great place to start if you are new to knitting, and what a nice gift to give to someone you know is interested in learning to knit!! Combine the book with some yarn and needles for a fun gift idea! Enter below!                                      
     If you can't wait to see if you won, buy it here right now!



    Good Luck! 

    Make It Yourself Caramel Apple Bar / #SundaySupper

     I can remember lots of sleepovers when my son was little. It was always fun for me because I got to be creative and make tasty foods. One night we made caramel apples, which was a great time! Everyone made their own, from dipping into the caramel to adding the sprinkles. This activity brings out the creativity in everyone! This Make It Yourself Caramel Apple Bar is a great way to celebrate special days and events, like fall! You can coordinate the sprinkles and decorations to fit any occasion, and it is a great time for your guests!

    Make It Yourself Caramel Apple Bar

     (printable recipe at end of post)

    Trader Joes Organic Apples

    Sticks for apples

    Caramels

    Milk Chocolate

    Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn

    Sprinkles, crushed mints

    Chopped nuts, crushed whoppers, mini marshmallows, smarties

    Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.

    Place sticks into each apple.

    Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.

    Place candies, nuts, and sprinkles in containers with easy access.

    Make your caramel apples anyway you like. As you can tell by the pictures, we are not Picasso's here at The Freshman Cook house, but we sure enjoyed making these and eating them too!
    I hope you and your family give this a try, and I would love to see how you decorate your apple!

    Thanks for stopping by today! Keep reading to find a list of what wonderful creations the #SundaySupper family made for today!

     Much thanks to Marion from Life Tastes Good, for hosting today's tasty event!

     

     

    Breakfast

    Desserts

    Snacks

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper
    yield: 10-12 Applesprint recipe

    Make It Yourself Caramel Apple Bar

    INGREDIENTS:


    • Trader Joes Organic Apples
    • Sticks for apples
    • Caramels
    • Milk Chocolate
    • Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn
    • Sprinkles, crushed mints
    • Chopped nuts, crushed whoppers, mini marshmallows, smarties

    INSTRUCTIONS:


    1. Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.
    2. Place sticks into each apple.
    3. Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.
    4. Place candies, nuts, and sprinkles in containers with easy access.
    5. Make your caramel apples anyway you like.