Caramel Apple Roses

  • 1 red apple
  • 1/4 cup caramel sauce
  • Cookie Crust

Cookie Crust

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine the 1.5 cups Biscoff cookie crumbs & 6T butter until well blended. Press into a standard muffin tin with about ½” raised ridge along sides.
  • Bake in the preheated oven for 7 minutes. Cool.

Caramel Sauce & Apples

Preheat your oven to 400ºF (200°C). Core the apple, cut in half and slice thinly. Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Set aside. Brush the surface of the cookie crush with the caramel sauce. Gently combine sliced apples over each other to create rose petals. Place formed rose in muffin tin. Apply a little more caramel sauce on top and bake in the oven on the middle rack for about 40 minutes or until well browned (check often, baking time depends on oven). Remove from oven and place on a rack and cool 5 to 10 minutes. NOTE: Instead of muffin tins these can be made in buttered ramekins and served as a dessert. Serve warm or cool drizzled with warm caramel sauce or a scoop of vanilla ice cream. Enjoy!

Recipe and photograph provided by TreeHouse Foods.