Caramel Apple Dessert Cups Recipes

CARAMEL APPLE BROWNIE DESSERT

Steps:

• Combine brownie mix with the oil, water, and eggs.
• Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
• Cool completely.
• Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
• Spread cream cheese/caramel mixture over cooled brownies.
• Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
• Drizzle remaining caramel dessert topping over the dessert.
• Slice into squares.
• Refridgerate left-overs.

CARAMEL APPLE PUDDING

Steps:

• Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
• Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
• Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

CARAMEL APPLE COOKIE CUPS RECIPE - (4.5/5)

Steps:

• Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees. Cream butter and sugars together for 5-7 minutes, until light and fluffy. Add the egg and vanilla and beat until well combined. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. Bake for 10-12 minutes. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit. Make caramel sauce according to instructions. Allow to cool for 2-3 minutes, then pour into cookie cups, leaving enough space to add apples on top. I poured it into a measuring cup with a spout to make pouring easier. Set cookie cups aside to allow caramel to cool while you make the cinnamon apples. Combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat. Add butter and cook apples for about 10-15 minutes, or until at preferred softness. Top cookie cups with apples. Cookie cups can be stored in the fridge or at room temperature for 2-3 days. Best served warm. After they've cooled, they can be warmed up in microwave for 5-10 seconds. CARAMEL SAUCE: Melt butter in a saucepan. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved. Bring to a boil and allow to boil for 3 minutes, no more. Remove from heat and allow to cool. Store in refrigerator.

CARAMEL APPLE PIE CUPS

Steps:

• Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
• Bring to boiling over high heat, stirring frequently, 8-10 minutes.
• Lower heat to medium; cook for another 2-3 minutes.
• Remove from heat.
• Preheat oven to 425 degrees.
• Roll pie crust out to 1/4" thickness.
• Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
• Cut slightly smaller circles for lids.
• Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
• Fill each cup with a scant 1/4 cup of filling.
• Brush edges of smaller circles with egg.
• Place smaller circles on top of filled cups; pinch pastry edges together to seal.
• Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
• Bake at 425 degrees for 15 minutes or until filling is bubbly.

CARAMEL APPLE COOKIE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Place apple slices in a bowl and cover with apple juice.
• Roll out cookie dough onto prepared sheet. Sprinkle with sugar.
• Bake in preheated oven 5 to 7 minutes, until set.
• Warm the caramel dip in the microwave, and spread most of it over the cooled cookie. Remove the apple slices from the juice and arrange in rows over the caramel. Drizzle remaining caramel over apples. Cut into squares to serve.

CARAMEL APPLE CRISP DESSERT

Steps:

• In a bowl, combine the flour, sugar, cinnamon and nutmeg; add caramels and stir to coat. , In another bowl, toss apples with orange juice. Add caramel mixture and mix. Spread into a greased 13-in. x 9-in. baking dish., For topping, combine sugar and flour in a small bowl; cut in butter until crumbly. Add oats and walnuts; sprinkle over apples. Bake, uncovered, at 350° for 45-50 minutes or until apples are tender.

CARAMEL APPLE DESSERT

Steps:

• Heat oven to 350°F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.
• Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.

CARAMEL APPLE BAKE RECIPE BY TASTY

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!

CARAMEL APPLE DESSERT

Steps:

• Just before serving, cut apples and arrange on a platter or individual plates. Heat ice cream topping according to package directions. Place peanuts in a small bowl. To serve, dip apples in warm caramel sauce and then in chopped peanuts.