xtending at 2 opposite sides for handles. For the cake, beat butter
reserve 1/3 of it for the decorative top. If you
ombine 2 tablespoons of the caramel-apple dip and the milk; drizzle
thin layer of the apple mixture. Top with a generous
For caramel apples, melt butter in large
n plastic wrap and chill for 20 mins.
Roll out
Add brown sugar mixture to apple mixture gradually, stirring after each
Place caramel in a microwave safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.
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Recipe was tested in a 1100 watt microwave.
illing.
To make the caramel sauce: place the sugar and
sugar, butter, and 1 tablespoon apple juice concentrate together in a
For caramel sauce:
Bring sugar, cream,
pples in & cook stirring frequently for about 12 minutes till apples
Finally, stir in dried apple and caramel bits.
Drop by rounded
ithout an insert that removes for cleaning, you may want to
mix together the ingredients for the caramel layer until it resembles coarse
hicken. Add 1/3 cup caramel dip and sour cream and
3-inch baking dish
For topping, combine Sister Schubert Parker
uart square baking dish; arrange apple slices in bottom of dish
br>Boil apple slices in enough water to cover them for 15
Spray an 8x11 inch pan with cooking spray.
Pour filling into bottom of pan.
Pour dry cake mix over filling.
Melt butter and pour on top of cake mix.
Bake at 350 for 45-60 minutes until golden brown.