Best Caramel Apple Crisp Bites Recipe 425 Recipes

CARAMEL APPLE CRISP BITES

Steps:

• Preheat oven to 350°F. Grease pan with non-stick butter spray.
• In a medium-size bowl mix graham cracker crumbs, powdered sugar, and butter with a spoon. Slowly add the butter and evenly distribute - PLEASE SEE UPDATE/NOTE BELOW.Pro Tip: Some people have found the crust recipe to work perfectly, while some others found the 12 tablespoons of butter were way too much and the butter started to pool. You may want to start by using ½ cup butter (8 tablespoons). Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
• Evenly distribute the mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup".
• Bake for 5 minutes and let cool completely. Increase oven temperature to 375°F.
• Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop.
• Mix apples, sugar, brown sugar, flour, cinnamon, and nutmeg in a bowl.
• Bake in a baking dish for 15 minutes on 375°F, until the apples are slightly softened. Reduce oven temperature to 350°F.
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan).
• Sprinkle any extra graham cracker on top of the apples. I had some graham crackers left over.
• Bake for 5 minutes on 350°F.
• Let cool completely. Pro Tip: Tempting as it may be to dig right in, give the bites time to cool before trying to pop them out of the pan or they may crack.
• Use a knife to loosen from the pan and they should pop right out.
• Drizzle with caramel topping.

CARAMEL APPLE CRISP BITES

Steps:

• Preheat oven to 350 degrees and grease mini muffin pan with non-stick butter spray
• Melt butter
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute)PLEASE SEE UPDATE/NOTE BELOW
• Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup"
• Bake for 5 minutes and let cool completely
• Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop
• Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
• Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan) and sprinkle any extra graham cracker on top of the apples.
• Bake for 5 minutes on 350 and let cool completely. Use a knife to loosen from pan and they should pop right out.
• Drizzle with caramel topping

CARAMEL APPLE CRISP BITES RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Grease pan with non-stick butter spray 3. Melt butter 4. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool - you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough. 5. Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup" 6. Bake for 5 minutes and let cool completely 7. Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop 8. Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl 9. Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened 10. Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan) 11. Sprinkle any extra graham cracker on top of the apples (I had some left over!) 12. Bake for 5 minutes on 350 13. Let cool completely 14. Use a knife to loosen from pan and they should pop right out 15. Drizzle with caramel topping

CARAMEL-APPLE CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

CONTEST-WINNING CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

CARAMEL APPLE BITES

Steps:

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. , In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well. , Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets. , Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.

DARK CHOCOLATE CARAMEL APPLE CRISP

Steps:

• Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
• Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples.
• In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture.
• Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.