It’s October!! My favorite month of the year! I love the crisp fall air and vibrant colors popping up all around us. We love to get outdoors and spend time together as a family! There is nothing more beautiful than Utah canyons in the fall!
With the cooler air comes warm meals of hearty soups and stews, baked breads and all things pumpkin! Pumpkin spice might as well be our families love language. Really truly.
As a child my grammy used to have us over to make caramel apples and pumpkin cookies on the first day of fall. I wish I had her patience, or even half of her patience in the kitchen with kids. Cooking with littles is never easy and guaranteed messy, but the memories I have I’ll cherish forever.
My kids have always loved to help me in the kitchen. I’ve never been great at giving them free reign, but I’m working on it daily. Apple “cookies” and “nachos” are an easy way for them to “cook” up a treat by themselves without a huge mess for mom! These spooky Caramel Apple Nachos are a always hit and the toppings are endless! Perfect for a Halloween party, dessert or an afternoon snack! Enjoy!
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Caramel Apple Nachos by Clean Eats & Treats
Caramel Apple Nachos
- 4 Granny Smith Apples, sliced thin
- quality white chocolate, melted
- homemade clean caramel sauce (you could also used prepared caramel or melt your own candy caramels)
- mini enjoy life chocolate chips
- Layer apples on plate or platter.
- Prepare caramel and white chocolate.
- Place in plastic Ziplock bags with corners clipped to drizzle, careful as it will be hot to the touch.
- Drizzle caramel and white chocolate evenly on top.
- Top with mini chocolate chips and plastic spiders for extra spook!
Additional topping ideas:
- almond butter thinned with almond milk
- date syrup
- melted yogurt chips
- chopped nuts
- dried fruit
- crushed cookie bits
Clean Caramel Sauce
- 1 can (13.5oz) full fat coconut milk
- ½ cup pure maple syrup
- pinch of sea salt
- 1 tablespoon unrefined coconut oil
- 2 teaspoons pure vanilla extract
- In a large saucepan with a heavy bottom, combine coconut milk, maple syrup and salt.
- Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
- Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
- Stir a little more often towards the end to keep the bottom from burning.
- Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.
- Once it has cooled slightly, stir vigorously until it is smooth and glossy.
- Use the sauce while it is still warm for the best spreading/pouring results.
- Stir leftovers (if there are any) in the fridge and reheat in a double boiler.
Recipe from Feel Great in 8 Blog