Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).
Butter a small casserole dish (approximately 9”x6”) and set aside.
Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside.
Lightly flour your countertop.
Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.
Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. If they ball won’t seal, tap your finger tips into the flour and crimp the seal together.
Place dough ball in prepared dish. Repeat until all apple pies are in dish. Brush apple pies with melted butter (use it all). Sprinkle with reserved apple mixture and brown sugar.
Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy.
Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.
Remove from oven and drizzle with caramel sauce.
Serve and enjoy!
This delicious recipe and photos were created by Parade.com, we simply shared it! Please check them out for more great ideas!
5 ripe apples, washed and dried (Honey Crisps and Granny Smith are excellent choices)
wooden skewers, lollipop/sucker or popsicle sticks
11 ounces caramels (caramel bits work best)
12 ounces good chocolate for melting (I recommend Merckens Dark Chocolate Break Up. Also, I used dark chocolate, but use what you like)
optional: toppings for sprinkling, dipping or drizzling (chopped nuts, candy sprinkles, melted chocolate for drizzling)
Prepare apples for dipping. If using sticks, insert into apples at stem stopping before puncturing through bottom of apple.
Line baking sheet with wax paper and spray with cooking spray.
Melt caramels according to package instructions. One at a time dip apples, letting extra caramel drip off. Place on wax paper to cool. Once all have been dipped, place in refrigerator for at least an hour to let caramel set up.
Using kitchen shears, if needed trim caramel “feet” (extra blob of caramel on bottom of apple) off of apples before dipping in chocolate. (See photo above.)
Melt chocolate according to package instructions. Dip caramel covered apples in chocolate until evenly covered. Let extra chocolate drip off. If adding toppings, sprinkle, dip or drizzle now. Place finished apple on wax paper until set.
Serve right away or cover and refrigerate until needed. Depending on the apple, these should keep 3-5 days refrigerated.
This amazing recipe and photos were created by SheWearsManyHats.com, we simply shared it! Please check them out as they have so many great ideas!
Prep: 25 mins – Cook: 40 mins – Total: 1 hour 5 mins
1 cup (135 grams) firmly packed almond flour
1 cup (90 grams) oat flour* (certified gluten-free if necessary)
1/4 teaspoon salt
1/4 cup melted butter or coconut oil
3 tablespoons maple syrup
2 large Honeycrisp or 3 medium Granny Smith apples (about 1 1/4 pounds)
3 tablespoons maple syrup, divided
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon, plus more for dusting if you’d like
To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9” tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
Meanwhile, to prepare the filling: Peel the apples and cut them into slices 1/8 to 1/4″ thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
Arrange the apple slices across the base however you’d like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it’s fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
Let the tart cool for at least 15 minutes. If you’d like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef’s nice to slice the tart into even wedges and serve.
This delicious recipe and photos were created by CookieAndKate.com, we simply shared it. Please check them out as they have so many wonderful ideas!