These apple pie caramel apples are delicious tangy apples coated in gooey caramel, melted white chocolate, and cinnamon sugar.
These apple pie caramel apples are the perfect balance of sweet and tangy – a tangy apple covered in caramel and white chocolate, who can say no to that? These treats are super easy to make actually, and so much better than you could buy from a store.
I first had an apple pie caramel apple from Rocky Mountain Chocolate Factory, but apparently they’re also a favorite from Disneyland too.
These cinnamon caramel apples are so fun to make for a party, or perfect for packaging up with some cellophane and sharing with your friends. Instead of just making caramel apples for Halloween, they’d be a great option for Christmas, or any time of the year really!
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How to make Apple Pie Caramel Apples:
Add soft caramels and heavy cream to a medium sized microwave safe bowl and microwave them in 30 second increments, stirring as much as you can after each time in the microwave. You want to avoid over heating the caramel, so be careful!
Dip each of the apples, one at a time into the melted caramel and cover them as much as you can, twisting them around to cover them. Scrape off any extra caramel as it drips to the bottom of the apples, and use your fingers to smooth it out as needed. Place the apples onto a baking sheet lined with parchment paper.
Add the white chocolate chips, or white chocolate candy melts to another microwave safe bowl, and microwave again in 30 second increments, stirring after each until the white chocolate is fully melted. Thankfully white chocolate is more forgiving than regular chocolate so you don’t have to watch it as closely, but of course you don’t want to overheat it still.
Dip the apples into the melted white chocolate, rotating them around again to cover as much as you can, and let the excess white chocolate drip back into the bowl.
Mix the cinnamon and sugar together and lay it out on a flat shallow plate.
If the white chocolate is very thin, let it sit for a couple minutes so the cinnamon and chocolate don’t run off right away.
Roll the apples into the cinnamon and sugar mixture on the plate (or sprinkle it on them with your hands). Place the apples back onto the prepared tray and then place the tray in the fridge when they are all done to let the chocolate set.
Tips for making Apple Pie Caramel Apples:
- After dipping the apple into the caramel some of the caramel often drips down to the bottom of the apple. You can scrape of caramel off, and smooth the caramel out at the bottom with your fingers when its still soft. You can do the same smoothing technique if your caramel gets any air bubbles.
- To make these caramel apples really like a slice of pie, add some pie crust to the bottom of them. You can crumble up a baked pie crust into crumbs, or some graham crackers into crumbs. After sprinkling them with cinnamon sugar, dip the bottom third of the apple into a bowl of the crumbs.
- Cut the apples by cutting about an inch out from the stick down on each side, parallel from each other. Then cut slices perpendicular to those so you have a nice grid of 9 pieces. Throw out the middle piece with the apple core, and enjoy the rest.
- These caramel apples can be stored in the fridge for up to 1 week.
These apple pie caramel apples are so sweet, and delicious. The crunch of the apple pairs perfectly with the gooey caramel and soft white chocolate. The sweetness is perfection, and these caramel apples are so delicious, they might be your new favorite.
More apple recipes:
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Apple Pie Caramel Apples
- 16 oz soft caramels
- 3 TBS heavy cream
- 8 medium apples
- 8 popsicles sticks or lollipop sticks
- 12 oz white chocolate chips (or white chocolate melting wafers)
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- Rinse and thoroughly dry the apples with a paper towel. Insert sticks into the middle of each apple from the top.
- Combine soft caramels and heavy cream in a large microwave safe bowl. Heat in 30 second increments, stirring well between each time until fully smooth.
- Dip the apples into the caramel, rotating them around to cover the apples as much as you can in the caramel. Scrape off any excess caramel that drips to the bottom of the apples.
- Place the apples onto a baking sheet lined with parchment paper.
- Place the tray of apples into the fridge for 30 minutes to 1 hour.
- Add the white chocolate chips to a medium sized bowl and microwave in 30 second increments, stirring well after each, until you can stir it smooth.
- Combine the sugar and cinnamon in a small bowl and lay it out on a plate.
- Dip the apples into the melted white chocolate. Let excess white chocolate drip back into the bowl.
- Roll the apples in the cinnamon sugar mixture, or sprinkle the cinnamon sugar onto them.
- Place the apples back onto the parchment paper and place them back in the fridge to let them sit until white chocolate is set.
These cinnamon sugar caramel apples were first posted on October 29, 2013. The photos and text were updated for clarity on September 6, 2021.