Originally published October 31, 2007 at 12:00 AM | Page modified October 31, 2007 at 2:00 AM

Recipe: Chocolate-Caramel Apples

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BETTY UDESEN / THE SEATTLE TIMES

Makes 5 apples

1 package (14 ounces) caramels, unwrapped

1 cup semisweet chocolate pieces

¼ cup milk

5 medium apples

5 wooden sticks

Buttered wax paper

½ cup sliced almonds

1. Combine caramels, chocolate pieces and milk in small heavy saucepan. Heat over low heat, stirring frequently until smooth.

2. Wash and dry apples and firmly insert wooden sticks in stem end.

3. Dip apples into melted mixture, spooning coating over top to cover. Scrape excess off bottom of apples and roll in sliced almonds to coat bottom and sides.

4. Place on buttered wax paper to cool and set coating. If not eaten within several hours, store in refrigerator. Let stand at room temperature for 15 minutes before serving.

From Hershey's Chocolate

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