Candy Apple Delight Recipe 4

Steps:

• Crush pineapple. Chop peanuts. Peel and slice apples. Cut up candy bars into small cubes. Add cool whip and combine. Serve immediately.

Steps:

• Stir yogurt, vanilla extract, cinnamon, and stevia together in a small bowl. Add apples and toss to coat. Refrigerate for about 5 minutes before serving.

Steps:

• Divide apples among four ungreased 10-oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar. Sprinkle with cinnamon; top each with 1 teaspoon butter. , Cover and microwave on high for 7-1/2 minutes or until apples are tender. Cool slightly; drizzle with caramel topping if desired.

Steps:

• Preheat oven to 350°F. Toss apples with 1/2 cup of the sugar until evenly coated; spoon evenly into greased 9-inch square baking pan.
• Combine flour and remaining 1/2 cup sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over apple mixture.
• Bake 1 hour or until apples are tender and topping is lightly browned.

Steps:

• Divide apples into four 10-oz. microwave-safe bowls.
• Top each with 1 teaspoon of brown sugar.
• Sprinkle with cinnamon and top each with 1 teaspoon butter.
• Cover and microwave on high for 7-1/2 minutes or until apples are tender.
• Cool slightly.
• We sometimes top with vanialla ice cream.

Steps:

• Combine Cool Whip and pineapple in large bowl.
• Peel, core and slice apples.
• Quarter slices.
• Cut candy bars into small cubes.
• Chop peanuts.
• Fold apples, candy and peanuts into Cool Whip mixture.

Steps:

• Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
• Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
• Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

Steps:

• Preheat oven to 350°F.
• Wash and core the apples.
• Place apples in an oven-safe dish.
• Drizzle the honey, sprinkle walnuts and dust the cinnamon over the apples.
• Bake in oven for about 30 minutes.
• Allow to cool for a few minutes before serving.