high confidence · engineered recipe

Oreo Caramel Apples

Name: Oreo Caramel Apples
Total time: 35 min
Yield: 4 servings
Ingredients: 4 count medium apples, washed, thoroughly dried, stems removed with sticks inserted; 312 g wrapped caramels, unwrapped; 30 ml water; 150 g Oreo cookies, finely crushed

Crisp apples coated in smooth melted caramel and rolled in crushed Oreo cookies.

Time35 min

LevelEasy

ToolStovetop

Yield

4 servings

×1

Units

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Recipe diagramOreo Caramel Apples4 servings · ingredients flow left to right
PrepEnsure apples are completely dry and at room temperature to prevent caramel from sliding off.
4 count · 4 countmedium appleswashed, thoroughly dried, stems removed with sticks inserted	01PrepInsert sticksWash and thoroughly dry the apples, then push a sturdy wooden stick firmly into the stem of each apple.		03CoatDip and rollDip each apple into the warm caramel, let excess drip off, then immediately roll the coated apple in the crushed Oreo cookies.Ready when Caramel fully covered with cookie crumbs	04SetSet applesPlace the coated apples onto a sheet of parchment paper and allow them to firm up completely at room temperature.15-30 minutes
312 g · 11 ozwrapped caramelsunwrapped		02MeltMelt caramelCombine unwrapped caramels and water in a saucepan over medium-low heat, stirring constantly until completely smooth.82–93°C / 180–200°F · 5-8 minutesReady when Smooth and flowing consistency
30 ml · 2 tbspwater
150 g · 5.3 ozOreo cookiesfinely crushed	01PrepCrush cookiesPlace the Oreo cookies into a sealed bag and crush them into fine crumbs using a rolling pin.

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Why this works

Using room-temperature, thoroughly dried apples prevents condensation and moisture from breaking the emulsion of the hot caramel, ensuring a thick and even coating that securely holds the Oreo crumbs.

Watch for

Caramel sliding off apples: Caused by moisture or cold temperature on the apple skin; ensure apples are completely dry and at room temperature before dipping.