Black and White Caramel Apples Recipe by Paula Deen

Level: Easy

Time: 60 MINUTES

0 ratings
Loading the player...


  • 5 (6 inch) lollipop sticks
  • 5 medium Granny Smith apples, washed well to remove any wax
  • 2 (11 oz) packages caramel bits
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups cream-filled chocolate sandwich cookies, crushed
  • 1/4 (16 oz) package white chocolate, melted


Step 1

Line a rimmed baking sheet with parchment paper or wax paper.

Step 2

Insert a lollipop stick into the stem end of each apple.

Step 3

In a large heat-safe bowl, heat caramel bits and cream over a double boiler until mixture is melted and smooth. Stir in vanilla and salt.

Step 4

Dip each apple into caramel, allowing excess to drip off; dredge in cookie crumbs. Place on prepared baking sheet, and let stand for 20 minutes.

Step 5

Transfer melted white chocolate to a small resealable plastic bag with a bottom corner cut off, and drizzle coating over apples. Refrigerate apples for 15 to 20 minutes or until caramel and chocolate are set.

Black and White Caramel Apples


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen