Tag Archives: fall dessert

Pumpkin-stuffed Oreos

Posted on November 12, 2016 by Ruthanne

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

Like that photo, pumpkin people??? 🙂 I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

1 (15 oz) can of pumpkin
1 (14 oz) can of sweetened condensed milk
3 eggs
1 1/2 teaspoons of pumpkin spice seasoning
1/2 teaspoon salt
1 refrigerated pie crust
1-2 boxes of Oreo Thins in vanilla (see notes)
1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

Preheat oven to 375F degrees.
Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
Pour into a baking dish (a pie plate works perfectly!)
Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean.
Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
Freeze for 30 minutes- until chilled through.
While baking /freezing pumpkin, make pie crust toppers.
Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown. I just popped these in while my pumpkin was still baking. Cool on counter.
Place 1/2 of Oreo Thins on a small cookie sheet.
Scoop cooled pumpkin on top of each and gently press second Oreo on top.

Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides.
Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper.
Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning.
Allow candy to fully harden ( a couple of hours).
Serve in a pie plate- or bag them up in cute cello bags with ribbon.
Enjoy!

My thoughts: Honestly, these take a little time. You bake a pie and then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!! ~r

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

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Posted in Cookies, Pies, Seasonal dessert and tagged chocolate covered pumpkin pie, dessert, fall dessert, fall recipe ideas, Oreo dessert, Oreo Thins, Oreos, pumpkin cookies, pumpkin dessert, pumpkin pie, pumpkin pie dessert, thanksgiving, thanksgiving dessert, thanksgiving dessert with oreos, white chocolate. Bookmark the permalink.

Fall Marshmallow Cakes

Posted on November 3, 2016 by Ruthanne

These delicious little chocolate cakes are filled with creamy sweet marshmallow, and decorated to make everyone at your fall table smile!

I’ve been craving HoHos lately. Do they even still make those? Seems like Hostess went out of business awhile back…? Anyway- or those Little Debbie Swiss Cake Rolls. Both of those desserts remind me of high school lunches. My friends and I would sit at lunch, peel them apart in layers, and talk about boys and such while we ate them.

Anyway… so I started thinking about a way to do a grown-up version of these flavors. My friend Angie gave me SUCH a fun pan- it makes little cakes with a cavity in the center that holds filling. See what I mean HERE. I’ve used these pans before here on Easybaked and they seemed perfect for this idea. Instead of topping cake with cake—- I topped each cake with a thick layer of chocolate glaze that was decorated with chocolate transfers.

I love how they turned out! This was my 1st time using transfers, and they are a little fussy- but the wow factor….!!!!!

Mmmm……!! So there is some special equipment to make these exactly like I did (cake pans, silicone molds to make the top chocolate layer). If you hate to purchase the pans and chocolate mold, make these as cupcakes. Fill them with marshmallow and pour the glaze over the top. Or make this as a layer cake maybe- with the marshmallow in the middle and the glaze drizzled over the top?

However you choose to make it, the flavors are wonderful together!

Here’s how we put these together. (Printable recipe here)

Ingredients (makes 8 mini cakes)

Cake:

1 chocolate cake mix (plus water, oil and eggs to make according to package)

Filling:

2 cups marshmallow creme
1/2 cup butter, softened
1/4 cup powdered sugar

Topping:

2 cups chocolate chips
12 tablespoons of butter
1 large (12″x16″) chocolate transfer sheet (here is where I got mine)

Directions:

Start with the chocolate toppers. To add a chocolate transfer on top, cut 8 circles in a 4 inch diameter. I traced the pans with a marker and the cut the transfer just inside the line. Place the smooth side down and the rough side up inside a 4 inch silicone cake mold (I got mine here, in the medium size).
Place chocolate chips and 12 tablespoons of butter into a microwave safe dish and melt in 30 second increments, stirring between until smooth.
Gently spoon chocolate over the top of each transfer until it is covered completely.
Freeze for about 20 minutes- until completely hard.
Gently peel away the silicone mold, leaving the chocolate. Keep this chocolate in the freezer until use.

Repeat process (re-melt chocolate glaze if needed) until you have 8 toppers in the freezer.
Make cake according to mix and bake in 4 pans as directed on box. Only fill the pans 1/2 full, or they will overflow. And grease the pans generously!!! My 1st batch stuck a little.
You will need to bake two batches to get your 8 cakes. Cool completely.
Make filling by beating together the marshmallow creme and the butter until smooth and light (about 2 minutes).
Slowly add the powdered sugar, beating on low until it is fully mixed in, and then increasing to high and beating until light and fluffy (another 2 minutes or so).
Place filling into a zip top bag and zip it tightly closed. Clip a corner off and squeeze filling into each open cake cavity.
Gently set a chocolate topper over the filling, pressing it lightly against the filling. As the topper warms to room temperature, it will soften and stick more firmly to the cake.
Gently peel away the plastic from the top of the transfer.

Keep at room temperature until serving. Kept covered, these can be stored for two to three days.
Enjoy!

My thoughts: If you don’t mind the extra equipment and a little bit of time, these are positively the most elegant and delicious little cakes! I had so much fun serving these as individual desserts- and everyone loved them. If what you are aiming for is extra special- this is your dessert. If you need your chocolate fix right now? Get those Little Debbies!!! 😉 ~r

Other fall treats here on Easybaked:

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Posted in Cakes, chocolate and tagged cake, chocolate, chocolate transfers, fall dessert, fall recipe, filled cakes, fudge, ganache, glaze, how to use chocolate transfers, individual dessert, marshmallow, marshmallow chocolate cake, thanksgiving dessert. Bookmark the permalink.

Salted Caramel Tart

Posted on September 3, 2016 by Ruthanne

A dense, dark chocolate tart covered in creamy, salted caramel sauce. Salty, sweet, and rich dessert flavors!!!!

This recipe is a combination of some of my favorite elements from other desserts. The chocolate tart is the perfect base for just about any topping. You can adjust it from dark to milk chocolate just by swapping out the type of chocolate you add. The caramel sauce is my go-to sauce for so many recipes. It’s not from-scratch, but it is honestly better (and soooo much easier)!

That caramel layer does firm up after being chilled- but I wanted to cut into this right away- so these pictures show it in all of the gooey happiness that happens just after baking. Yum!

Here’s how we made this tart: (printable recipe here)

INGREDIENTS:

One refrigerated pie crust
1 10 oz. bag of dark chocolate chips
5 egg yolks
5 tablespoons heavy whipping cream
2 teaspoons of vanilla
5 tablespoons of powdered sugar
32 Kraft Caramels (unwrapped)
1 can (14oz) of sweetened condensed milk
1 stick (1/2 cup) of butter
1 tablespoon salt (to taste)

DIRECTIONS:

Preheat oven to 350 degrees.
Spray a 9 inch tart pan with cooking spray and line with pie crust. Poke holes into bottom with fork and set on a cookie sheet.
Melt dark chocolate chips. Allow them to cool to room temperature.
In a separate bowl combine eggs, cream, vanilla and powdered sugar.
Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set.
While tart is baking, make caramel sauce by placing caramels, condensed milk and butter into a medium saucepan.
Heat over medium/high heat, stirring constantly, until melted and smooth (about 6 minutes).
Allow caramel to cool in pan a bit, and add salt, mixing well to combine.
Once tart has been removed from the oven and allowed to cool, pour caramel over the top until entire crust is filled (YUM!!!)

Chill, and drizzle with a little chocolate sauce- if you want- for decoration 🙂
Remove sides from pan, serve and enjoy!!!!

My thoughts: Straight up delicious. The sweet caramel has a little bite of salt and that dark chocolate tart is the perfect balance to the sweet. I love the textures of this dessert. The chocolate is so dense and creamy, and the caramel is so soft. This is just “one of those” desserts. The kind you think about long after the last bite. This tart was given away last weekend to friends, and these pictures are killing me… I wish I had another piece right now…! Enjoy this one, friends!!! ~r

More caramel happiness here at Easybaked: (click on a photo to see the recipe)

6 Comments

Posted in Candy, Tarts and tagged caramel, caramel dessert, caramel recipe, caramel tart, chocolate, chocolate recipe, chocolate tart, dark chocolate, dessert, fall dessert, fudge, recipe, salted caramel, salted caramel recipe, salted caramel tart, thanksgiving dessert. Bookmark the permalink.

Apple Oreo Pops!

Posted on August 26, 2016 by Ruthanne

These adorable Oreo pops are a perfect back-to-school treat. Add hearts to send a little love in the lunchbox- or some worms to get a few giggles!

I hate to even say the words….but fall is coming. I love summer so much, that when I start to see school busses out on the roads I just cringe. Fall has some pretty fun foods though….! One of our family-favorites is apples. I grew up in Michigan, and we have the best fall apples. I loved trips to the orchard to get cider and doughnuts- and these little Oreo pops are perfect to kick off the fall season.

You can make them with hearts and tie them up in cello bags to send a little love…

Or you can add a few caramel worms to your apples to give them an extra “Ewwww” feel- maybe for Halloween?? 🙂

Either way, these are an easy and fun fall treat that keeps for weeks when wrapped up in a cello bag.

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 24 pops)

One box of Double Stuf Oreos
24 lollipop sticks
2 bags of Wilton’s Candy Melts in red, yellow or green
About 5 tootsie rolls
About 1/4 cup of fondant, colored green (you can make a small batch of this or just purchase a box of Wilton’s)
A leaf cookie or fondant cutter
Heart sprinkles (as desired to decorate)
5-10 Kraft caramels to make worms if desired.

DIRECTIONS:

(if you have never made an Oreo Pop before, our how-to is here)

Twist apart all of your Oreos.
Melt a small amount of candy melts (<1/4 cup) in the microwave in 3o second increments, stirring between until smooth.
Dip the end of a lollipop stick into the melts, and press into white filling of Oreo. Place other half of cookie back on top and press together.
Place Oreo and stick on a cookie sheet. Repeat this process with remaining Oreos, and then freeze all Oreos until firm (10-15 minutes).
While Oreos chill, make stems, leaves and decorations.
Make stems by rolling tootsie rolls out and cutting into short pieces.
Take colored fondant and roll it out. Use leaf-shaped cutter to cut out 24 leaves.

If you want wormy apples, simply unwrap a caramel, roll it out into a thin rope using clean hands, and press little lines in it using a small knife or toothpick. Cut them into little pieces to add as if they are crawling out of each apple.

Melt one bag of Candy Melts using method from above.
Once Oreos are chilled, hold with stick and dip into Candy Melts until completely coated.
Tap on side of bowl to get excess off, and drag across lip of bowl to scrape excess off back of cookie.
Set on parchment paper to harden.
Immediately set a tootsie roll stem on the top, along with a leaf.
Add any other decorations (hearts? worms…?)
Melt and use second bag of Candy Melts when you are finished with the first one.
Allow Oreos to harden up (at least an hour) before tying each one up in a bag (or putting them in an air-tight container for storage).
Enjoy!

My thoughts: You just can’t go wrong with Oreo Pops. They are one of my favorite things to make because you have fun treats handy for awhile afterward! These are pretty easy- you might hesitate a little with using fondant if you have never used it before- but you should just give it a try! I don’t cover cakes in it or anything crazy- but I like it for little decorations here and there. My recipe and some tips are here. Otherwise just buy a box of the white fondant! It doesn’t taste as good, but for the little bit you are adding here, it doesn’t matter. I really hope you get a chance to try these! Happy almost-fall to you! ~r

More apple-y ideas here on Easybaked: (click on the photo to see the recipe)

6 Comments

Posted in Cake Pops, Candy, Cookies and tagged Apple Oreo pops, Apples with worms, back-to school dessert, best, caramel worms, chocolate, dessert, desserts for fall, edible gifts, Edible worms, fall dessert, fondant leaves, lunchbox recipes, oreo pops, Oreo pops for school, recipe, wormy apple dessert. Bookmark the permalink.

Fall Acorn Cupcakes

Posted on November 8, 2012 by Ruthanne

A rich vegan cupcake recipe topped with vanilla buttercream and a cute little candy acorn.

INGREDIENTS: (makes about 24 cupcakes)

3 cups of flour
2 cups of sugar
1/2 cup of cocoa
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons of vinegar
1 teaspoon vanilla
3/4 cups oil
2 c. water

For acorns:

24 Nabisco Nutter Butter Cookie Bites
24 Hershey kisses
24 butterscotch or peanut butter chips
1/4 c. Wiltons milk chocolate candy melts.

DIRECTIONS:

Add dry cupcake ingredients together and mix to remove lumps.
Add liquids and mix until smooth
Divide equally into cupcake liners in muffin tins.
Bake at 350F degrees for 20-25 minutes.
Allow cupcakes to cool completely and frost with your favorite buttercream recipe (click here for mine) tinted with fall food coloring.
Make acorns by melting candy melts in the microwave in 30 second increments, stirring between. Dip unwrapped hershey kiss in chocolate and attach to bottom of cookie. Dip butterscotch/peanut butter chip in chocolate and attach to top of cookie. (Click HERE for more details on making these)
When hardened, gently place one acorn on the top of each cupcake.

My thoughts: Ever since I posted these cute little acorns last fall I’ve wanted to put them on cupcakes!! This was that day. The vegan cupcake recipe is SO yummy. The buttercream frosting isn’t vegan, but you can drizzle your cupcakes with a bit of powdered sugar glaze to keep them a treat for your vegan friends. You can use the cupcake recipe to make a yummy bundt cake too– and that is PERFECT with a light sugar glaze on top. I use this cake/cupcake recipe all the time- it is very moist and flavorful. Enjoy!!!~r

Other recipes you might enjoy (click on the image to be taken to the recipe):

20 Comments

Posted in Cakes, Candy, Cupcakes and tagged acorn candy, acorn cupcakes, autumn, baking, buttercream frosting, buttercream recipe, chocolate, chocolate cupcake, cupcake, dessert, fall, fall cupcake decorations, fall dessert, food, fun cupcake toppers, hershey kisses, milk chocolate candy, nabisco nutter butter, original recipe, powdered sugar glaze, thanksgiving, thanksgiving dessert, vegan dessert recipe, vegan recipe, vegan thanksgiving recipe. Bookmark the permalink.

Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by Ruthanne

It’s almost too late for these cookies. Around here the leaves are turning brown and falling fast! The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas. When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here). When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful. A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!) They filled my house with wonderful fall scents when I baked them and I will definitely be making them again. Here’s the recipe:

INGREDIENTS:

4 ¼ cups flour
1 cup sugar
1 ¼ sticks (5 oz.) of unsalted butter
3 ½ tablespoons of honey
½ cup of water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ tablespoons cinnamon
½ tablespoon ginger
½ tablespoon cloves

DIRECTIONS:

Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
Stir in the butter, salt, cinnamon, ginger and cloves.
Once the butter has melted, let the mixture cool.
In a large bowl, combine the flour, baking powder and baking soda.
Pour the sugar-spice mixture over it and mix well.
Knead lightly to form a smooth dough.
Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
Preheat oven to 400F degrees.
Roll dough out on a board dusted with flour.
Cut cookies in whatever shapes you want and place on a cookie sheet.
Bake for 5-8 minutes (they bake fast, so keep an eye on them).
Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts: I really do love these cookies. The recipe was so different than any other cookie recipe I’ve made before. I have a love/hate relationship with royal icing. I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result. However you ice them, these cookies are a unique addition to your cookie recipe collection. Enjoy! ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

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Posted in Cookies and tagged autumn dessert, baking, baking powder and baking soda, cinnamon, cloves, cookies, cut-out cookies, dessert, fall dessert, fall scents, food, ginger, gingerbread cookies, honey, honey cookies, honey graham crackers, icing, leaves, medovnik, Medovniky, recipe, royal icing, spice cake cookies, spice mixture, spices, tablespoon ginger, unique cookie recipe. Bookmark the permalink.

Maple Cream Ginger Snaps

Posted on October 25, 2011 by Ruthanne

Tangy ginger cookies filled with sweet maple cream. Cut them into fun fall shapes for your Halloween party!

INGREDIENTS:

Cookies:

1 cup butter
1 cup sugar
1 egg
1 cup dark molasses
2 T. vinegar
5 cups flour
1 1/2 t. baking soda
1/2 t. salt
2 t. ground ginger
1 t. cinnamon
1 t. ground cloves

Maple cream:

2 1/2 cups of powdered sugar
1/4 c. melted butter
1 t. maple flavoring
Food coloring

DIRECTIONS:

Cream together butter and sugar.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
Place on greased cookie sheets.
Bake at 375 degrees for about 7-10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.
To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
Add maple flavoring (you can add vanilla if you don’t like maple)
Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
Frost one cookie’s back and top with another cookie. The filling will harden up and make these very easy to store and serve.
ENJOY!

My thoughts: These are a really unique flavor. I love them– ginger and maple– YUM! The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter. Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well. I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used- I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile 🙂

13 Comments

Posted in Cookies and tagged cookies, cut-out cookies, dessert, fall dessert, gingersnaps, Halloween, halloween party treat, maple. Bookmark the permalink.

Pumpkin Roll

Posted on October 15, 2011 by Ruthanne

This recipe is 100% mom. She has made this pumpkin roll for years- usually at Christmas. I hate (despise, loath) pumpkin in any edible form (I prefer them carved into jack-o-lanterns on the porch…). So this recipe is for all the people who say mom’s pumpkin roll is the MOST amazing dessert ever– I will take your word for it- I didn’t even lick the spoon!

INGREDIENTS:

Roll:

2/3 cups pumpkin
3 eggs
1 cup sugar
3/4 cup flour
1/2tsp. cinnamon
1 tsp. baking soda

Filling:

8 oz. brick of Philadelphia cream cheese (softened)
1 cup powdered sugar
1 tsp. vanilla
2 tsp. margarine

DIRECTIONS:

Grease a jelly roll pan. Put wax paper on bottom and grease the wax paper.
Preheat oven to 375 degrees.
Mix together all of the roll ingredients, adding the flour, cinnamon and soda last. Blend well.
Pour batter into pan over greased wax paper and spread evenly to all sides. Tap pan on counter to settle batter and get air bubbles to top.
Bake at 375 degrees for 15 minutes.
Remove from oven and immediately -with wax paper on- roll pumpkin cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.

Refrigerate for 1 hour.
While roll is chilling, make filling:
Cream together softened cream cheese and powdered sugar. Add vanilla and margarine and mix until smooth and creamy.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*

Place this back in the refrigerator for about 4-6 hours minimum.
Sprinkle with powdered sugar or decorate as desired.
Before serving, slice into beautiful spirals! Enjoy!

My thoughts: Even though I’m not a fan of pumpkin, I AM a fan of desserts that make you say “wow” when you see them– this qualifies– I think its just so pretty and fun (and it is NOT hard to make!!!) Now if I could just make it chocolate instead of pumpkin…hmmm….. 🙂

15 Comments

Posted in Cakes and tagged cake roll, Cream Cheese, dessert, easy pumpkin roll, fall dessert, pumpkin, Pumpkin roll, sweets. Bookmark the permalink.

Inside-out Caramel Apples!

Posted on October 6, 2011 by Ruthanne

Celebrate fall with a unique twist on the caramel apple: soft creamy caramel and chocolate on the INSIDE of the apple! Happy October to YOU!

INGREDIENTS:

12-16 medium apples
1 to 2 cups of 7-up
32 Kraft caramels (unwrapped)
1 can (14oz.) of sweetened condensed milk
1/2 c. margarine
6 oz. Wilton Dark Candy Cocoa Melts

(note: these amounts will make more caramel sauce than you need – you can cut the ingredients in half, but then you will have 1/2 of a can of condensed milk left-??!! I say put the extra caramel sauce over ice cream 🙂 your call….)

DIRECTIONS:

Cut top off of apple, scoop out core and seeds with a melon baller
Fill apple “cup” with 7-up and use a kitchen brush to coat edges and top with 7-up (this will prevent browning).

Repeat process with all apples (re-use the 7-up if you want- just pour it from one cup to the next!)
Make caramel sauce by adding caramels, condensed milk and margarine to a saucepan and stirring over medium heat until completely melted and smooth.
Melt chocolate in microwave in 30 second increments until smooth.
Spoon or pipe chocolate into apple cups, saving a little to drizzle on top.
Spoon or pipe caramel (cool a little 1st if you decide to pipe this!) into apple cups over chocolate.
Drizzle chocolate over top of caramel and serve warm and gooey- or chill and serve cold-mmmm!

My thoughts: No worries– I’m sure a “normal” caramel apple post is in my future– I just wanted something different from the expected. These really are a beautiful dessert- serve them with a knife and a fork though- they are a wonderful gooey mess if you serve them warm! Hope you enjoy these! -r