April is here and with it another Foodie Extravaganza! This month Kathleen from Fearlessly Creative Mammas decided we should celebrate National Caramel Day, which is on April 5th – today!
I still had some caramels left over from those Salted Caramel Shortbread Cookies I made in December, so why not use some more in a delicious caramel apple dip!?
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This dip was the perfect “redemption” snack to bring to my Bible study group yesterday morning. (“Redemption” because two fevers and three infected ears kept me from sharing the King’s Bundt Cake with the group in March.) Yesterday was our last meeting studying the book Hope for the Weary Mom: Let God Meet You in the Mess. We’ll take a three week break before digging into some more study material, so it was time for a potluck party!
I served this dip with two apple varieties and cinnamon graham crackers.
Caramel Apple Dip
- 16 soft caramels, unwrapped
- 1/4 C water
- 1 block (8 oz) cream cheese, at room temperature
- 1/2 C brown sugar
- 1 tsp vanilla extract
- In a small saucepan over medium-low heat, melt the caramels in the water until smooth. Set aside to cool.
- In a large bowl, cream together the cream cheese, brown sugar, and vanilla with a hand mixer until combined.
- Mix in the melted caramel.
- Serve with apples, graham crackers, or pretzels.
*This recipe is adapted from Nikki at http://www.chef-in-training.com/2013/08/caramel-apple-dip/*
Be sure to check out these other caramel recipes:
Affogato – Vanilla Ice Cream With Espresso, Caramel Sauce And Salted Almonds from Sneha’s Recipes
Banana Chia Pudding with Date Caramel from Caroline’s Cooking
Caramel Apple Granola from Hardly a Goddess
Easter Coconut Bird’s Egg Nests from Palatable Pastime
Fa’ausi (Samoan Coconut Caramel Bread) – Tara’s Multicultural Table
Gooey Caramel Cake from Fearlessly Creative Mammas
Ooey Gooey Salted Caramel Cake from A Day in the Life on the Farm
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