2 -(14-ounce) package caramels, unwrapped
10 Granny Smith apples
White chocolate for melting
Vegetable shortening (add 1 tablespoon of vegetable shortening per 1 cup of chocolate chips when melting)
Apple pie spice or ground cinnamon (depends on your preference)
1 graham cracker pie crust, finely crushed (you can use any variety you wish, but if you use chocolate them omit the apple pie spice)
10 vanilla wafers, finely crushed in a food processor
10 wooden sticks
1. Wash the apples, remove the stems (and any stickers!) and refrigerate them overnight.
2. Line a baking sheet with wax paper and spray with a non-stick cooking spray. Insert wooden or lollipop sticks into the center of each apple.
3. Crush graham cracker pie crust in a ziplock bag. Crush the vanilla wafers separately since the graham cracker crust since it will take very little effort to break up. Combine the graham cracker crust with the crushed vanilla wafers. Add apple pie spice. Start with 1 teaspoon and taste it to see if that gives it enough of the flavor you desire. In a small saucepan, melt the caramel according to the package directions. One at a time, dip the apples into the caramel, swirling and using a spoon to get it covered. Place on the baking sheet and repeat with all of the apples. Place the apples in the refrigerator for at least 1 hour.
4. Place graham cracker and vanilla wafer mixture in a medium sized bowl. In a 2-cup measuring cup (this works perfectly for this!), melt whatever chocolate you are using. I used the microwave at 50% power in 30-second increments. Have your candies and chips ready. Dip the caramel apple into the white chocolate, covering it ¾ of the way to the top, and then roll it in the graham cracker crumb and apple pie spice mixture.
5. Apples will keep for 1 to 2 days in the refrigerator. Once they are completely set, you can carefully place them in cellophane bags and tie up with a pretty ribbon. Enjoy!
Picture courtesy of: alittleconfection.com