Over-the-Top Caramel Apples

With names like "The Nutty Professor" and "Cookies & Cream Craze," these must be good.


  • 4 Fuji Apples
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 6 tablespoons unsalted butter 1/2
  • 1/2 can sweetened condensed milk
  • 1/3 cups corn syrup 1/3
  • 1 pinch salt
  • 1 teaspoons vanilla
  • 4 Wooden dowels
  • 1/2 cup chopped toasted almonds
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup smooth peanut butter
  • 1 teaspoon coconut oil
  • 10 crushed oreos
  • 1/4 cup white chocolate, melted
  • 1/4 cup dark chocolate melted


  1. Insert wooden stir stick or chopstick into stem end of each. Refrigerate on baking sheet.
  2. In a saucepan, melt together white and brown sugars, butter, condensed milk, corn syrup and salt, stirring. Cook over low heat for 18 to 20 minutes or until thickened, deep caramel colour (234-236°F on candy thermometer). Remove from heat. Stir in vanilla. Let cool for 5 minutes. Line a baking sheet with wax paper; grease wax paper and set aside.
  3. Combine the almonds and walnuts in a shallow dish and place the crushed oreos into a separate shallow dish.
  4. Holding apple by stick, swirl all but top of each apple in caramel, allowing excess to drip back into saucepan. For the Nutty Professor: Roll bottom half in the nuts. For the Cookies and cream, roll the bottom half of the apple into the oreos. Set in the fridge for 15 minutes.
  5. Combine the peanut butter with the coconut oil and melt in the microwave. IN separate bowls melt both chocolates. Place into individual piping bags or snap seal bags. Trim off a small portion of the corner just before use.
  6. Pipe peanut butter over the nutty professor apples and chocolate over oreo apples as desired. Sprinkle with more nuts or cookies pieces and return to baking sheet; refrigerate until firm, about 30 minutes.