Jello Shots Caramel Apple Recipes

Steps:

• In medium sauce pan, whisk together the cold water and hot chocolate envelope until no clumps are visible. DO NOT heat yet.
• Once mixed thoroughly, sprinkle the envelope of Knox gelatin over the top and LET IT SIT, DO NOT STIR for 2 minutes.
• Turn your stove top burner to a medium low setting and completely mix in the gelatin, then the milk and sugar. Slowly bring the mixture to a low simmer a few minutes just until the sugar is dissolved. At this point you can start adding the food coloring to the color you like.
• Remove the pan from the heat and let sit until room warm. Meanwhile, place lemon juice in a small bowl (I only use approx 1/4 cup), and prep the apples by slicing each in half from stem to bottom (DO NOT peel). Using the smaller end of a melon scoop (if you have the size option), carefully hollow out the inside of the apples, to where you only have approx 1/4 " outer shell, being careful not to get to close to the outer peel. While carving each apple, dip the hollowed halves in a dish of lemon juice to coat the rim of the apples to prevent browning (you will not taste it). Place each hollowed out half in muffin tins.
• Once the mixture is just warm, you can now stir in the Butterscotch Schnapps or Caramel Vodka (I prefer the Smirnoff Kissed Caramel vodka). Either will work and there are many brands of both available. Mix well.
• Pour enough jello mixture into each hollowed apple shell, being sure that they are level in the muffin tins. Fill to the tops of each. Place in fridge for a minimum of 4 hours (I have even made them the night before I take them somewhere, without slicing the wedges, and just trimmed the rim of the halved apples if they had browned).
• Once set, remove apples from muffin tins and slice each half into 3-4 wedges (depending on the size of your apples). Plate them on whatever tray you plan to serve on and return, loosely covered, to the fridge. (TIP: It is best to cut them just before serving, since the freshly cut edges will brown).
• Serve and enjoy!

Steps:

• Halve apples cutting them from the stem down. Use a melon baller to hollow the apples, leaving enough flesh for the shells to hold their form. Squeeze lemon juice over the apples to reduce browning; arrange onto a baking sheet.
• Stir hot chocolate into boiling water in a saucepan off heat until smooth. Stir coconut milk into the cocoa mixture. Sprinkle gelatin over the cocoa mixture and leave undisturbed 1 to 2 minutes.
• Place saucepan over medium-low heat. Stir gelatin into the cocoa mixture. Add sugar; stir to dissolve sugar into the mixture. Drop yellow food coloring into the mixture. Remove saucepan from heat and cool mixture slightly.
• Pour cocoa mixture into the apple shells. Refrigerate 8 hours to overnight.
• Cut each apple half into 4 wedges; serve immediately.

Steps:

• In a bowl, combine the instant vanilla pudding and buttermilk and beat for 2 minutes, or until fully combined and thickened.
• Fold in the 16 ounce container of Cool Whip, until fully combined.
• Dice up the Granny Smith apples and the Twix bars into bite size pieces, then fold into the mixture.
• Refrigerate until ready to eat.
• Drizzle with caramel sauce for garnish.

Steps:

• Beat milk and pudding mix together in a bowl until smooth; add apple schnapps, butterscotch schnapps, and vodka and stir until blended. Fold whipped topping into pudding mixture until incorporated. Spoon the pudding mixture into shot glasses or disposable 'party shot' cups.

Steps:

• Measure into an ice filled cocktail shaker.
• Shake and strain into a shot glass.
• Serve.