Caramel apples are a fall favorite and popular Halloween treat. But have you ever thought about putting the caramel inside of the apple, rather than the outside? In this recipe, the apples are hollowed out and a simple caramel filling is made to bake inside the apples. The result is a rich, cakey caramel filling that puffs like a souffle and is the perfect Halloween dessert.
Inside Out Caramel Apples
4 large Pink Lady apples
1 17.5 ounce bag Betty Crocker sugar cookie mix
1 stick butter or margarine
20 caramel squares
1/3 cup half & half
Slice the tops off the apples and carefully hollow out the core and some of the meat of the apple keeping the bottom of the apple intact. In a mixing bowl combine the sugar cookie mix, butter and eggs. Beat until creamy and smooth. In a microwave-safe bowl combine the caramels and the half & half. Microwave for about two minutes, stirring every 30 seconds until mixture is creamy and liquid. Stir the caramel sauce into the cookie batter. Spoon the batter into the apples filling them to about three-fourths full. Line a baking sheet with foil and place the apples on top. Bake at 300 degrees for 1 hour or until filling is puffed like a soufflé. If the filling runs over the sides that is okay. Just wipe off the excess before serving.