Caramel Apple In A Bowl Recipes

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. , In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set., Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. , Spoon one can of pie filling over pudding; spread with one carton of whipped topping., Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

Steps:

• Mix the apple with the brown sugar and let set for about 10 minutes.
• Add the raisins and pecans and mix well to coat everything with the juice from the apples.

Steps:

• Wash apples, and allow to completely dry and come to room temperature.
• Place buttered wax paper or release foil on a cookie sheet.
• Push sticks into the top of the apples.
• Have toppings in a small bowl nearby.
• Place caramels into a microwave safe or heat safe deep bowl and microwave for two minutes on high.
• Stir caramels if you are able. Be careful as the bowl will be really hot.
• Continue heating caramels on high in 1-minute intervals, always stirring, until mixture becomes very smooth and fluid.
• Quickly dip a couple of apples, swirling them to coat everywhere.
• Hold apples over the bowl and allow to drain, and slide the bottoms of the apples against the top of the bowl to scrape off excess caramel.
• If you like the toppings on the apples, press the apples lightly into the bowl of toppings.
• Place dipped apples on the cookie sheet.
• Check the condition of the caramel and if it is thickening, go ahead and heat it for another minute and stir. Don't worry if you need to reheat often, as it's ok.
• Continue dipping apples and reheating as necessary.
• If you have leftover caramel, pour it onto a heavily buttered cookie sheet and allow to cool and set, then roll it up and place in a ziplock bag to use later.
• You can chill apples to get them to set, or just let them sit in the pan to cool off.
• Place in cupcake liners before serving, and use within 1-2 days.