Pretty sure this apple speaks for itself. Cookies and cream is a classic combo, and its hard to find someone who doesn’t love those iconic chocolate sandwich cookies. I love the crunch of the cookies with the sweetness of the white chocolate, and chewy caramel… sigh. I am one happy girl when munching on this apple!
As with all of the apples this week I am not including measurement for the toppings so you can customize your apples as you please!
The “Cookies & Cream” Caramel Apple
¼ cups Butter
1 cup White Syrup
14 ounces, fluid Eagle Brand Condensed Milk
2 cups White Granulated Sugar
1 teaspoon Vanilla Extract
White Chocolate Chips, melted
Crushed chocolate sandwich cookies
Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet or like cookie sheet with silicone baking mat.
Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat, stirring constantly.
When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes. I like to pour the caramel into a preheated slow cooker to keep warm.
Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
Dip apples in white chocolate and roll in crushed cookies.