# 🍰 Recipe Collections: Delicious Desserts (Part 4) **URL:** \ **Category:** Recipes\ **Created:** [October 22, 2026, 10:42am UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004 "2026-10-22T10:42:06Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![system](https://spells8s3.b-cdn.net/original/2X/0/03a36f287b02af72f5e723fa061ccdee5315e712.png) [@system](https://forum.spells8.com/u/system)\ **Post date:** [October 22, 2026, 10:42am UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/1 "2026-10-22T10:42:07Z")
Continuing the discussion from [🍰 Recipe Collections: Delicious Desserts (Part 3) - #510 by BryWisteria](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-3/68291/510). Previous discussions: - [🍰 Recipe Collections: Delicious Desserts (Part 1)](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-1/66912) - [🍰 Recipe Collections: Delicious Desserts (Part 2)](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-2/67798) - [🍰 Recipe Collections: Delicious Desserts (Part 3)](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-3/68291) ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 22, 2026, 11:27am UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/2 "2026-10-22T11:27:49Z")
Thanks for starting a new one! It’s all ready for me to fill with goodies on Sunday! ---
**Author:** ![BryWisteria](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/brywisteria/32/1632_2.png) [@BryWisteria](https://forum.spells8.com/u/BryWisteria)\ **Post date:** [October 23, 2026, 12:11pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/3 "2026-10-23T12:11:05Z")
> [@Amethyst](#): > > Thanks for starting a new one! My pleasure, Amethyst! Happy desserting~! 🥳 🍰 🍨 🍪 ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 25, 2026, 1:46pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/4 "2026-10-25T13:46:54Z")
**Halloween Pancakes** Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 6 servings **Ingredients:** For the syrup: ½ cup granulated sugar ½ cup light brown sugar 2 tablespoons unbleached all-purpose flour 2 teaspoons cinnamon 1 teaspoon vanilla 1 cup water Black food coloring For the pancakes: 2 cups original Bisquick® mix 1 cup milk 2 eggs ½ cup pumpkin puree 2 tablespoons granulated sugar ½ teaspoon cinnamon Pinch nutmeg Red and yellow, or orange food coloring **Directions:** In a small saucepan, bring sugars, flour, cinnamon, vanilla, and water to a boil, stirring constantly. Slowly add enough black food coloring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until the mixture thickens. Remove from heat and set aside. In a large bowl, stir together Bisquick mix, milk, eggs, pumpkin puree, sugar, cinnamon, nutmeg, and food coloring until well combined. Spoon batter in 1/4-cupfuls onto a hot, greased griddle; cook each side until golden, about 2 to 3 minutes each side. Transfer to serving plates; top with syrup and serve warm. **Notes:** Storage: Store leftover pancakes and syrup in the fridge, separately, for up to 5 days. You can freeze these pancakes, fully cooked and cooled, for up to 3 months. Reheat in the microwave or toast in the toaster on defrost to reheat. **Nutritional Facts:** Calories: 386kcal, Carbohydrates: 70g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 60mg, Sodium: 555mg, Potassium: 221mg, Fiber: 2g, Sugar: 46g, Vitamin A: 3327IU, Vitamin C: 1mg, Calcium: 161mg, Iron: 2mg Recipe courtesy of [Girl Versus Dough.com](https://www.girlversusdough.com/halloween-pancakes/) ![halloween-pancakes-2](https://spells8s3.b-cdn.net/original/3X/8/5/8500f7e1425c191ef982ee53386f9c134483566a.jpeg) ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 25, 2026, 2:23pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/5 "2026-10-25T14:23:52Z")
**Fun Cheesecake Brownies for Halloween** Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield:: 9 servings **Ingredients:** Cheesecake Layer: 8 ounces cream cheese, room temperature 1/4 cup powdered sugar 1 tablespoon flour 1 large egg, room temperature 1 teaspoon vanilla extract 1/4 teaspoon orange gel food coloring Brownies: 1 cup unsalted butter, melted and warm 4 ounces semi-sweet chocolate bar, chopped 3/4 cup unsweetened cocoa powder 1 cup sugar 2 large eggs, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons water, room temperature 1/4 cup semi-sweet chocolate chips **Directions:** Preheat the oven to 350°F. Spray an 8×8 baking dish or pan with cooking spray and set aside. Start with the cream cheese layer. In a medium bowl, use an electric hand mixer on high speed to beat together the cream cheese, powdered sugar, and flour until smooth. Add the egg, vanilla, and orange food coloring, and continue beating until smooth and well-combined. Set the mixture aside. Make the brownie batter. To a large mixing bowl, add the warm melted butter and chopped chocolate. Stir with a spatula or wooden spoon until smooth. (The warm butter should melt the chocolate, but if it’s resisting, heat the chocolate in the microwave for 30-second increments. Or, if the bowl is glass, you can place it over a pot of simmering water and stir.) Stir in the cocoa powder until smooth. Add the sugar, eggs, egg yolk, and vanilla, and continue stirring until combined. Pour in the flour, baking powder, and salt, and stir. The batter will be thick, but it should be pretty smooth. Reserve one half cup of brownie batter, then pour the remaining batter into the 8×8 dish. Smooth it out evenly with a spatula or spoon. Pour the cream cheese mixture over the brownie batter and use a silicone spatula to smooth into an even layer. Stir 2 tablespoons of water into the reserved brownie batter to thin it out slightly, then drop tablespoonfuls on top of the cream cheese layer. Sprinkle the chocolate chips on top. Use a toothpick or wooden skewer to swirl the cream cheese and brownie batter together. Bake for 25-30 minutes, or until the edges are baked but the center is slightly wobbly. Rest brownies in the pan, on the counter or a metal cooling rack, for 30-45 minutes, then place in the refrigerator for at least 1 hour or until you are ready to serve. You can serve the brownies chilled, at room temperature, or warm. **Notes:** Add-Ins and Topping Ideas for Halloween Brownies: Easily elevate this cheesecake brownies recipe with flavored extracts, extra ingredients, or festive decorations! Chopped nuts are an easy way to add texture. But since it’s Halloween, try caramel bits, candy corn, or broken pretzels instead. And wouldn’t it be fun if your orange layer actually tasted like oranges? A bit of orange extract would taste amazing with the chocolate and cheesecake flavors! You can also use vanilla icing to draw spider webs or ghosts on top, or use coconut shavings on top to make your cheesecake brownies look like mummies! Cheesecake Brownies Recipe FAQ: What makes brownies chewy vs fudgy? These cheesecake-topped brownies are definitely on the fudgy side, and that’s because we use a lot of fatty ingredients: cream cheese in the cheesecake layer, and a combination of eggs and butter in the brownie batter. For chewier brownies, you need high-moisture ingredients. Brown sugar in place of white sugar usually has this effect, as does oil in place of butter. Do you decorate brownies before or after baking? You should do so after baking, and only after they’ve had time to cool completely. Otherwise, all of your decorations will melt and run right off the brownies. While my Halloween brownies recipe doesn’t include frosting or other toppings, feel free to top yours however you’d like! Storing and Freezing Cheesecake Topped Brownies: Due to the cream cheese layer, these Halloween brownies need to be stored in the fridge. Keep them in an airtight container, and they should stay good for up to a week! Fortunately, cheesecake brownies freeze beautifully. I recommend wrapping them individually in plastic wrap so you can thaw the exact amount of treats you need. **Nutritional Facts:** Serving: 1 | Calories: 581cal | Carbohydrates: 57g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 289mg | Sugar: 40g | Fiber: 3g | Calcium: 83mg | Iron: 2mg Recipe courtesy of [The Slow Roasted Italian.com](https://www.theslowroasteditalian.com/cheesecake-halloween-brownies/?utm_source=culinaryspark&utm_content=culinaryspark-whats_inside&utm_medium=email&utm_campaign=%E2%9C%A8%20Halloween%20Treats%20-%2023666028) ![cheesecake-topped-brownies](https://spells8s3.b-cdn.net/original/3X/1/f/1f0b3f0dc3fb2313cc4557190b7eb4c93479cc40.jpeg) ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 25, 2026, 2:24pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/6 "2026-10-25T14:24:42Z")
**Zombie Brain Brownie Bites** Prep Time: 2 hours Cook Time: 15 minutes Total Time: 2 hours 15 minutes Yield: 20 brownie bites **Ingredients:** Box brownie mix, plus ingredients to make them 1 lb [vibrant green candy coating melts](https://www.amazon.com/s?k=Vibrant+green+candy+melts&crid=V44P7GH7Y8Z8&sprefix=vibrant+green+candy+melts%2Caps%2C201&ref=nb_sb_noss_1), divided use (see note) 1/3 cup heavy cream 2 TBSP strawberry jelly [Green gel food coloring](http://amzn.to/2gRvisc), I used Americolor brand Brain candy mold **Directions:** Preheat the oven to 350 F, and spray two mini cupcake pans very well with nonstick cooking spray. Prepare the brownie mix according to the directions on the package. Use a cookie scoop or large spoon to fill each mini cupcake cavity almost to the top. You should get about 20 brownie bites from this recipe. Bake the brownie bites for 15 minutes, until the top is puffed and crackly, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely, then run a thin metal spatula around the edges and pop the brownies out of the pan. (If they start to tear, refrigerate them briefly so they firm up before removing.) Combine 8 oz of candy coating and the cream in a microwave-safe bowl, and heat for 1 minute. Whisk well, and if there are any unmelted pieces, heat again briefly for 10-20 seconds until fully melted and smooth. It will be very loose, like a liquid. Press a layer of cling wrap directly on top of the ganache and refrigerate for at least 2 hours—longer is okay. Melt the remaining 8 oz of candy coating, and place a spoonful in the cavity of a brain candy mold. Use a clean, dry food-safe paintbrush to brush the coating up the sides of the mold. You may not go all the way to the top, depending on the size of your brownie bites. If the top of the mold is wider than the top of your brownie bites, do not extend the coating to the top. Instead, stop a quarter or half inch down from the top (whatever works best for your measurements) so the brains are the same size as the tops of your brownie bites. Once all of the molds are filled, place the tray in the freezer for 10 minutes, then gently remove the brains from the molds. Repeat to make more brains, re-warming the candy coating as necessary, until you have a brain for each brownie bite. To assemble, gently press a hole in the top of each brownie bite using your finger or the handle of a wooden spoon. Take a teaspoon-sized scoop of ganache and fill the hole and top of the brownie bite. Press a chocolate brain on top. If the brain is not touching the ganache, it won’t stay put, so if necessary, fill the top of the brain with ganache and then press it down onto the brownie bite until secure. Once all of the brains are attached, stir together the jelly and a drop of green food coloring, then paint the brains with the glistening mixture. Serve at room temperature, and enjoy! **Notes:** Note that the filling recipe produces a loose filling that slowly oozes when you bite into it. If you want a soft, truffle-like filling instead, use ¼ cup cream in the recipe. For an even stiffer filling, reduce it to 3 TBSP. Brain candy mold: This is a must-have to make the brain portion of the brownie bites. I can’t find a link to the exact mold I used online, but any brain-shaped mold that is around 2″ (the size of the top of a mini muffin pan) will work. Some options are this [silicone brain ice cube tray set](https://www.amazon.com/Whiskey-Chocolate-Handmade-Creative-Silicone/dp/B0B87BFJ1M?crid=22SLTJHCBVWU6&keywords=silicone+brain+mold&qid=1664969983&qu=eyJxc2MiOiI1LjE1IiwicXNhIjoiNS4xNyIsInFzcCI6IjQuNzMifQ%3D%3D&s=home-garden&sprefix=silicone+brain,garden,129&sr=1-8&linkCode=sl1&tag=suga01c-20&linkId=b018c4e4450105992061ea0560b98ac4&language=en_US&ref_=as_li_ss_tl), and [this brain silicone mold](https://www.michaels.com/product/halloween-brain-silicone-treat-mold-by-makery-10810475). Variations: Make them full-sized: if you don’t want mini versions, bake the brownies in full-sized muffin tins instead. Do cupcakes instead: Who says they have to be brownies at all? Try this recipe with your [favorite cupcake flavor](https://www.sugarhero.com/category/cupcakes/)! Add flavors or mix-ins: if you want a little more texture along with your brains, you can add chopped cookies, nuts, or sprinkles when adding the ganache. You can also add some flavoring extract to the ganache if you’d like. Gelatin brains: Silicone molds are also great for gelatin, so if crunchy candy brains aren’t your thing, consider making gelatin brains instead! They’re shiny, jiggly, and perhaps a bit TOO realistic – perfect for Halloween! If you go the gelatin route, you’ll probably want to omit the ganache and make solid gelatin brains (instead of just shells) and then attach them to the brownies with a bit of frosting. Tips and FAQs: The texture of the green ooze is intentionally loose and fluid. I was really attached to the idea of the brains oozing out once the chocolate shell was cracked, so it never fully sets or hardens. If this kind of squicks you out, which is understandable, I’ve included instructions in the recipe for making the filling firmer. The outside of the brains is painted with a mixture of jelly and food coloring to make them glisten with slime. Over time, the jelly dries down so it’s tacky and not wet, but it does always transfer a little to the fingers. This step can be omitted if you need to transfer them, or serve them to a group of kindergartners in your pristine white dining room, etc. What if I can’t find green candy melts? This recipe is easiest if you use Wilton Vibrant Green Candy Melts in both the ganache and the brain molds. Unfortunately, this seems to be a seasonal product, and it might not be readily available. If you can’t find green melts, you can use white melts for the ganache and add [bright green food coloring](https://www.amazon.com/Americolor-Paste-Color-Electric-Green/dp/B000Q6JYKK/ref=as_li_ss_tl?ie=UTF8&qid=1508440096&sr=8-1&keywords=americolor+electric+green&linkCode=sl1&tag=suga01c-20&linkId=78cec1450a6e8cfe0bb198395fd95ea1). For the candy brains, you do NOT want to use water-based (ie, gel or liquid) food coloring –this will cause the candy melts to seize and clump up. You can either use [oil-based candy coloring](https://www.amazon.com/Americolor-Candy-Oil-GREEN-OUNCE/dp/B00370GV4Y?content-id=amzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d:amzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d&crid=2L5N2P7VDGULX&cv_ct_cx=electric+green+candy+coloring&keywords=electric+green+candy+coloring&pd_rd_i=B00370GV4Y&pd_rd_r=3ea1cf6f-e3bc-454a-a6a9-35337895ff1a&pd_rd_w=jjSO7&pd_rd_wg=aN3vn&pf_rd_p=6b029eb3-7d41-4744-b45d-69fe835e098d&pf_rd_r=9M8Y6GJR8268YY1KMDPQ&qid=1664969272&sprefix=electric+green+candy+coloring,aps,151&sr=1-3-a73d1c8c-2fd2-4f19-aa41-2df022bcb241-spons&psc=1&linkCode=sl1&tag=suga01c-20&linkId=9ec0b02a1130d886d8ce3174658be22d&language=en_US&ref_=as_li_ss_tl), use a combination of regular green and yellow candy melts to make a custom color, or use another shade of candy color for the brains themselves. I can’t find the right size of brain molds Unfortunately, availability of specific molds comes and goes. If you have a mold that’s almost-but-not-quite the right size for your brownie bites, it’s easy to adjust the brains to be a little smaller. Simply don’t brush the candy coating all the way to the top of the brain mold, and paint the coating just as far up the mold as you need to to ensure a tight fit. You might need to experiment a bit to see what fits best on your brownies. Make-ahead Information: All of the elements of this recipe can be made in advance and stored separately. The brownie bites can be stored at room temperature for 3-4 days, or in the freezer for up to several months. The oozing green ganache can easily keep in the refrigerator for a week –just make sure there is a layer of plastic wrap pressed directly on top to prevent it from drying out. And the brains will last indefinitely if they are stored in a cool, dark place. Once assembled, the brownies will gradually soften thanks to the ganache, so for the best taste and texture, I recommend eating them within a day of assembly. Refrigerate any leftovers. Recipe courtesy of [Sugar Hero.com](https://www.sugarhero.com/zombie-brain-brownie-bites/?swcfpc=1) ![zombie-brain-brownie-bites-4-1024x1536](https://spells8s3.b-cdn.net/original/3X/6/b/6b49f4ddd32c118734ef9ea239c1880c268e2b43.jpeg) ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 25, 2026, 2:25pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/7 "2026-10-25T14:25:42Z")
**Coffin-Shaped Ice-Cream Sandwiches** Prep Time: 20 mins Total Time: 20 mins Yield: 12 servings **Ingredients:** 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/4 cup unsweetened cocoa powder 1 cup confectioners’ sugar 1/2 tsp. pure vanilla extract 2 Tbsp. whole milk 1 (1-oz) container black gel food coloring 1 (12-count) package ice-cream sandwiches **Directions:** Beat butter with an electric mixer on medium speed until light and creamy, about 1 minute. Beat in cocoa powder, confectioners’ sugar, vanilla, and milk. Beat for 1 minute. Stir in 2 tsp black gel food coloring. Transfer to a piping bag fitted with a small round piping tip. Line a sheet tray with parchment paper and place it in the freezer. Unwrap an ice-cream sandwich and cut small corners off one end. Then, cut elongated pieces off the other end, creating a coffin shape. Pipe the letters “RIP” in the upper center of the ice-cream sandwich. Place on the prepared tray in the freezer. Repeat with remaining ice-cream sandwiches and frosting. Store in the freezer until ready to serve. Recipe courtesy of [Country Living.com](https://www.countryliving.com/food-drinks/a62067863/coffin-shaped-ice-cream-sandwiches/) ![coffin-ice-cream-sandwiches2-66d9b7cc226a0](https://spells8s3.b-cdn.net/original/3X/0/b/0b0ed71000a208b900cd7dbf166f0791320fbf46.jpeg) ---
**Author:** ![Amethyst](https://spells8.b-cdn.net/user_avatar/forum.spells8.com/amethyst/32/1750_2.png) [@Amethyst](https://forum.spells8.com/u/Amethyst)\ **Post date:** [October 25, 2026, 2:27pm UTC](https://forum.spells8.com/t/recipe-collections-delicious-desserts-part-4/69004/8 "2026-10-25T14:27:03Z")
**Homemade Caramel Apples Recipe** Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 10 apples **Ingredients:** 10-15 Granny Smith apples Caramel for dipping: 1 cup salted butter 2 cups light brown sugar 1 cup light corn syrup 14 ounces sweetened condensed milk 1 teaspoon vanilla extract Optional Toppings: White candy melts, cinnamon-sugar, crushed pretzels, chopped pecans, chopped peanuts, mini M&M’s, crushed Oreos, toasted coconut, melted dark, milk, or white chocolate, chopped mini Reese’s peanut butter cups, chopped Butterfingers, graham cracker crumbs, marshmallows, etc. **Directions:** Line a baking sheet with parchment paper. Prepare the apples by washing the well to get any waxy residue off. Dry completely and stick a tongue depressor right into the apple from the top, jamming it in deep enough to hold firmly. Place the skewered apples on the prepared baking sheet and stick them in the freezer for 20 minutes while preparing your caramel. Melt the butter in a medium saucepan over medium-high heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk with a wooden spoon. Continue cooking and stirring over medium-high heat until the temperature of the caramel reaches 235-240°F on a candy thermometer (affiliate link) (about 12-15 minutes, but you definitely want to use a candy thermometer (affiliate link) for this step!). You will want to stir almost constantly to avoid burning the caramel on the bottom of the pan. Remove the pan from the heat and immediately stir in the vanilla. Don’t worry about the caramel bubbling a bit when the vanilla gets stirred in. Just keep stirring, and it will all come together. Pull the (now-chilled) apples out of the freezer and dip them into the caramel, one at a time, letting excess caramel drip off the apple. Give the apple a quick flip upside down and hold it like that for 20 seconds or so to give the hot caramel a chance to set up on the cold apple before turning it right side up and setting the dipped apple down on the parchment paper. Repeat with remaining apples, then transfer to the fridge for 15 minutes to set completely. If you want to go beyond a traditional caramel apple, you can roll your caramel-dipped apple into any of the toppings listed above (or whatever else you can think of that sounds good!) just after dipping the apple but before the caramel completely sets up. Once your apples have set completely, they can be loosely wrapped in cellophane and tied with a ribbon for a sweet gift! **Notes:** Tips for Success: Don’t use wax paper or aluminum foil. It has a tendency to melt from the heat of the caramel and stick to the bottom of the apple. Use parchment paper instead. Invest in an inexpensive candy thermometer (affiliate link). Yes, there are tests you can do by dropping small amounts of your cooked caramel in a bowl of water to determine what stage it is at, but it is so, so much easier and far more reliable to just use a thermometer. Stick close by your caramel while it is cooking. It is going to take about 12-15 minutes for the caramel to come up to temperature, and you will want to stir it almost constantly to make sure it isn’t burning on the bottom and that the ingredients are combining well to create the caramel. Recipe FAQ’s: Do I have to refrigerate the apples before dipping? It’s not totally necessary to chill the apples in the freezer or fridge before dipping them in the homemade caramel, but using cold apples does help the hot caramel stick and set faster. How do you get wax off apples? Waxy apples can make the caramel slide off. To remove the wax, place the apples in very hot water for a few seconds to remove the wax, then rinse in cool tap water. If the wax is particularly stubborn, you can also scrub the apples with a little apple cider vinegar using a vegetable brush or paper towel, then rinse well. What can I do if my caramel separates? The biggest issue to watch for (and this really is a big problem if it happens) is if the butter in the caramel separates, which usually happens because you have finished the caramel but let it sit too long without stirring, or transfer it to a crockpot and leave it on low for a long time. None of the caramel will stick to the apples if there is a thin layer of separated butter on the top of the caramel. If that starts to happen, it’s going to take some elbow grease and a really strong wooden spoon to bring the caramel back together, but it can be done. Just turn the heat off and let the caramel cool down for a while, then stir, stir, stir, until it comes back together. Apple Pie Caramel Apples: In a small bowl, mix together 1 cup sugar and 1 teaspoon cinnamon. Melt white candy melts or 2 cups white chocolate chips with 1 tablespoon shortening in the microwave in short 30-second bursts, stirring well between each burst, until melted. After dipping an apple in the caramel, let it set for a few minutes in the fridge. Then dip the caramel apple into the melted white chocolate, scraping off any excess white chocolate so it is not too thick (or else it will start to slide off the caramel, especially once you add additional toppings). Immediately (before the white chocolate starts to set), roll the chocolate-covered apple in the cinnamon sugar mixture to coat. Return the dipped apple to the pan and allow it to set completely. S’mores Caramel Apple: Melt 2 cups milk chocolate chips with 1 tablespoon shortening in the microwave in short 30-second bursts, stirring well between each burst, until melted. After dipping an apple in the caramel, let it set for a few minutes in the fridge. Then dip the caramel apple into the melted chocolate, scraping off any excess chocolate. Immediately roll the chocolate-covered apple in graham cracker crumbs to coat. Press marshmallows into the caramel, then drizzle with additional melted chocolate. Return the dipped apple to the pan and allow it to set completely. Make-Ahead: You can cook the caramel up to 1 week in advance and keep it in the fridge. I have done this and then reheated it on the stove before transferring to the slow cooker and keeping it warm for up to 2-3 hours on the “low” setting by stirring every 10 minutes so the butter doesn’t separate. Storage: Refrigerate your caramel apples to keep them fresh. They will stay fresh for weeks in the fridge (at least in theory – ours never make it that long because we eat them first!). **Nutritional Facts:** Calories: 650kcal | Carbohydrates: 116g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 248mg | Potassium: 407mg | Fiber: 4g | Sugar: 109g | Vitamin A: 772IU | Vitamin C: 9mg | Calcium: 170mg | Iron: 1mg Recipe courtesy of [House of Nash Eats.com](https://houseofnasheats.com/homemade-caramel-apples) ![Homemade-Caramel-Apples-Recipe-9](https://spells8s3.b-cdn.net/original/3X/0/3/03fb692b83a171c956b37cfdfc771ac49ce73e9d.jpeg)