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Recipe for Kid Approved Candy Apple Dipping Bar
5 from 18 votes

Recipe for Kid Approved Candy Apple Dipping Bar

This recipe is Kid Approved for this Candy Apple Dipping Bar! Dipping apple slices into soft caramel and toppings becomes a memorable interactive experience for children. Parents love the fresh fruit and the softer alternative to toffee!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 people
Calories: 662 kcal
Course: Dessert
Cuisine: American, Mexican

Ingredients

  • 6 apple eating variety
  • 1 can condensed milk 14 oz
  • 15 oz assorted toppings 5 toppings x 1 tbsp x 6 people

Instructions

    Cup of Yum
  1. Follow the recipe for Dulce de Leche. https://prepareandserve.com/instant-pot-one-ingredient-dulce-de-leche/
  2. Remove the Dulce de Leche from the cans and allow it to cool in a bowl that is good for dipping.
  3. Arrange toppings in a individual bowls.
  4. Soak apples in a bowl of warm water with 1 tbsp of white vinegar (optional), then dry the apples thoroughly.
  5. Have wooden skewers / sticks on hand. When guests are ready, cut the apple slices, remove the cores and skewer them. Alternatively, keep some apples whole too.

Nutrition Information

Serving 6g Calories 662kcal (33%) Carbohydrates 109g (36%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.1g (5%) Cholesterol 33mg (11%) Sodium 134mg (6%) Potassium 440mg (9%) Fiber 6g (24%) Sugar 99g (198%) Vitamin A 433IU (9%) Vitamin C 11mg (12%) Calcium 281mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 662

% Daily Value*

Serving 6g
Calories 662kcal 33%
Carbohydrates 109g 36%
Protein 9g 18%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 33mg 11%
Sodium 134mg 6%
Potassium 440mg 9%
Fiber 6g 24%
Sugar 99g 198%
Vitamin A 433IU 9%
Vitamin C 11mg 12%
Calcium 281mg 28%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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