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Black and White Caramel Apples

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 5 apples



  • 5 (6 inch) lollipop sticks
  • 5 medium washed well to remove any wax Granny Smith apples
  • 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 crushed cream-filled chocolate sandwich cookies
  • 1/4 (16 oz) package melted white chocolate


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

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

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.

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.

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.