take-out fake-out: rocky mountain chocolate factory cookies and cream caramel apple

12 medium granny smith apples

12 popsicle sticks

for the caramel:

1/4 cup butter

1 cup light corn syrup

14 ounces Eagle Brand condensed milk

2 cups granulated sugar

1 tsp vanilla extract

for the cookies and cream coating:

1 package white melting chocolates

1 cup finely crushed oreo cookies

Directions:

Like a cookie sheet with a silicone mat or with a greased piece of foil.  Insert the sticks into the cleaned apples.

In a heavy bottomed sauce pain combine all of the ingredients for the caramel except the vanilla.  Heat over medium-low heat stirring constantly until the caramel reaches 235 degrees.  Remove from the heat and add the vanilla extract.  Set aside to cool and thicken slightly for a few minutes.

Then coat the apples in the caramel sauce and place on the prepared cookie sheet to set up.  While waiting melt the white chocolate candies.

Coat the apples in the white chocolate and immediately roll in the crushed oreos.  Let set up in the fridge for an hour or so and enjoy!