I decided to mix up a few recipes after I got my hands on almost 10lbs of caramels. So I’ll just walk you through what I did.
First off, preheat your oven to 350F.
Next, cut off the tops of about 12 apples (that’s how many I used because that’s how many were in the bag and how many fit in my muffin tin.
Using a spoon (if you have a grapefruit spoon this goes MUCH faster), core out the middle of the apples to get rid of the seeds. Make sure to leave enough at the bottom so as to not go through it!
Don’t try to strong arm it! You will break the apple, go slowly and take your time.
Next, you can either pour melted caramel into the apples, or you can fit non-melted caramels inside like I did. I was able to fit about 2 in each.
An optional step is to cover each apple with some cresent roll dough. You don’t have to do this, but it does make them look rather pretty when they’re done. Not to mention the top just comes right off and can be eaten on its own.
I did it by taking two crescent rolls and putting them together to make a square and then cutting the square in half.
Once done, put them in the oven for about 20 minutes, and then take them out to cool.
If you poured in melted caramel then you’re done! If you did like I did, you’ll notice that there’s room for more caramel, so if you want, you can take off the tops and put in a couple more pieces and then pop them back in the oven for about 5 minutes to get everything all gooey.