This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.

This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a treat!

Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually, it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apples than making an apple pie.

It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its nooks and crannies.

Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhanced with sharp cheddar cheese adding a layer of flavor to the crust.

This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty, and perfectly tender apple filling is what makes this pie special.

I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie.

It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!

Ingredients

• all-purpose flour
• salt
• cold unsalted butter
• extra sharp cheddar
• ice cold water
• an egg
• turbinado sugar for sprinkling
• a few apples
• granulated sugar
• dark brown sugar
• some spices like ground cinnamon, ground ginger, ground nutmeg
• lemon juice
• cornstarch
• caramel sauce

How to Make Caramel Apple Pie

Prepare some ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt.

Add in half of the butter and pulse for 30 seconds.

Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal.

Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and form it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.

Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature before rolling out.

Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.

Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes

Preheat the oven.

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice.

Toss together and cook over medium heat until the apples are tender.

Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

Roll out the other disk of dough similarly into a 12-inch circle.

Cut into strips to create a lattice top. The number of strips and size depend on the look you want.

Set the strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).

Pile the apple filling into the crust; making sure it’s piled high in the center.

Drizzle the caramel sauce over the filling.

Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.

Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.

Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.

Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.

How to Store

Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.

More Fall Pie Recipes

• Cheddar Apple Pie
• Maple Cream Apple Pie
• Dutch Apple Pie
• Apple Cheddar Cranberry Pie
• Pear Apple Pie

What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Caramel Apple Pie Recipe

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5.0 Stars (3 Reviews)

Yield: 1 9-inch pie

Caramel Apple Pie

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

For Pie Crust

Toggle ingredient group

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 14 tablespoons cold unsalted butter, cut into cubes
• ½ cup grated extra sharp cheddar, cold
• Ice cold water
• 1 egg, beaten
• Turbinado sugar for sprinkling

For the Filling

Toggle ingredient group

• 4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
• ⅓ cup granulated sugar
• ½ cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ¼ cup caramel sauce

Instructions

To prepare crust

1. Prepare ½ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
2. Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
3. Preheat oven to 400 degrees F.

For filling:

1. While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
2. Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).
3. Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.
4. Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter and Pinterest.

The post Caramel Apple Pie with Cheddar appeared first on A Classic Twist.

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans, and salted caramel topping. 

This blog post was originally published on November 3, 2014, and has been updated with new pictures and guidance.

This post is sponsored by ACH Foods. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a treat!

I am not going to beat around the bush here. These salted caramel apple cinnamon rolls are AMAZING! There is no other way to put it.

I mean, how else can you describe warm cinnamon rolls filled with caramelized apples, cinnamon, and pecans, and drizzled in salted caramel? Come on, tell me “amazing” is not the word that comes to mind.

Okay, let me break it down further. It all starts with soft, easy-to-work-with dough. Using Fleischmann’s® RapidRise Yeast, there is little or no time spent waiting for the dough to rise.

Did I convince you they are AMAZING yet? Like you want to try them NOW?? That’s what I thought.

Ingredients

• unsalted butter
• granulated sugar
• salt & sea salt for the caramel sauce
• a large egg
• some Fleischmann’s® RapidRise Yeast
• all-purpose flour
• warm water (for the yeast)
• a few medium apples
• brown sugar
• Spice Islands® Ground Saigon Cinnamon
• some chopped pecans
• Karo® Light Corn Syrup
• Spice Islands® Pure Vanilla Extract

How to Make Caramel Apple Cinnamon Rolls

In a large bowl, whisk together the butter, sugar, and salt.

Add the egg and mix until combined.

In a separate bowl, whisk together the yeast and 2 cups of flour.

Add the flour mixture to the butter/sugar mixture all at once and then add water. Mix well and add extra flour, 1 cup at a time, until a soft smooth dough forms.

On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for a few minutes.

In the meantime, combine chopped apples with some brown sugar in a small saucepan.

Cook over medium heat until the apples are caramelized. Set it aside and grease a baking pan.

Divide dough into 2 equal portions and roll each portion out to a large rectangle on a lightly floured surface.

Brush each with a good amount of melted butter.

Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle.

Scatter the apples onto the rectangles and top with some pecans.

Roll up the rectangle from the long side.

Next, cut each roll into 8 slices.

Place the rolls into the prepared baking pan, cut side down.

Cover the pan and let rise until double. (You can also the freeze rolls at this point or refrigerate them overnight.)

Preheat the oven and bake the rolls until golden brown.

Now, while the cinnamon rolls cool, make the caramel sauce. In a medium saucepan, melt the butter and then add the brown sugar, corn syrup, and vanilla extract.

Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Drizzle the cooled cinnamon rolls with caramel sauce.

Serve immediately.

How to Store

Store these cinnamon rolls in the fridge for up to 3-4 days in an airtight container. You can also freeze these cinnamon rolls for up to 3 months and thaw them at room temperature before heating them up to serve.

More Fall Apple Recipes

• Caramel Apple Bundt Cake
• No Bake Caramel Apple Cheesecake
• Spiced Apple Cupcakes
• Cardamom Apple Crisp
• Apple Cheddar Pie

What do you think of this amazing apple caramel cinnamon roll recipe? What would you serve with one of these rolls? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Caramel Apple Cinnamon Rolls Recipe

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4.5 Stars (13 Reviews)

Yield: 12 rolls

Salted Caramel Apple Cinnamon Rolls

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans and salted caramel topping. 

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

For Rolls:

Toggle ingredient group

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 1 envelope + 2 teaspoon Fleischmann's® RapidRise Yeast
• 3½ to 4 cups all-purpose flour
• 1 cup + 2 tablespoon very warm water (120° to 130°F)

For Filling:

Toggle ingredient group

• 2 medium apples, peeled, cored and chopped
• ¾ cup brown sugar
• 5 tablespoons butter, melted
• 1 tablespoon Spice Islands® Ground Saigon Cinnamon
• 1 cup (~4 ounces) chopped pecans

For Caramel Syrup:

Toggle ingredient group

• 1 cup butter
• 1 cup brown sugar
• ¼ cup Karo® Light Corn Syrup
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• ½ teaspoon sea salt

Instructions

For Rolls:

1. In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes.
2. In the meantime, combine chopped apples with ¼ cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9- inch pan.
3. Divide dough into 2 equal portions and roll each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices.
4. Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.)
5. Preheat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately.

For Caramel Syrup:

1. In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 449mgCarbohydrates: 152gFiber: 5gSugar: 39gProtein: 16g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Salted Caramel Apple Cinnamon Rolls appeared first on A Classic Twist.

This post is sponsored by Lehigh Valley Dairy. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a delicious treat!

You’re probably very well aware of my love for no-bake cheesecakes. I’ve made so many versions throughout the years. When I think of a fall-themed no-bake cheesecake, it has to have either pumpkin or apples. I already made a no bake pumpkin cheesecake, so apple-themed was the next choice.

Let me tell you about this cheesecake! Gather in close; I used a secret ingredient to really make the apple flavor shine. I used freeze-dried apples in the apple cheesecake batter. Every bite of this cheesecake is infused with the most incredible apple flavor.

It’s the most delicious apple cheesecake I’ve made so far. The crust is a buttery graham cracker crust.

The topping of this cheesecake is covered in a creamy thick caramel sauce that is made with heavy whipping cream. I used Lehigh Valley whipping cream since it’s creamy and amazing tasting.

The thick caramel sauce drips all over the no-bake cheesecake, which I love because it covers the whole cheesecake in caramel. And I placed fresh apple slices on top for even more apple flavor. It’s a stunning cheesecake, and I know you’ll love gobbling it all up.

Ingredients

• graham cracker crumbs
• unsalted butter
• ground cinnamon
• a few packages of cream cheese
• powdered sugar
• pure vanilla extract
• freeze-dried apples
• apple pie spice
• Lehigh Valley heavy cream
• sugar

How to Make No Bake Apple Caramel Cheesecake

Prepare the Cheesecake

In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.

Spoon and spread the mixture into the base of a round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill while preparing the filling.

Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.

Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.

Add the heavy cream and mix until thick and soft peaks form.

Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for a few hours or overnight.

Make the Caramel Sauce

Add the sugar to a saucepan with some water. Heat on a low-medium setting, stirring until the sugar has dissolved.

Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color, making sure to keep checking, as it could burn quickly.

Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.

Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the Cheesecake

Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.

If the caramel sauce has solidified in the fridge, microwave it in short bursts until it becomes spreadable but still thick.

Spoon and spread the caramel all over the top of the cheesecake.

Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

How to Store

Store this no bake cheesecake in an airtight container in your refrigerator for up to 5 days. You can also freeze this cheesecake for up to 3 months. Unthaw the frozen cheesecake at room temperature.

More Fall Cheesecake Recipes

• No Bake Pumpkin Cheesecake
• No Bake Caramel Cheesecake
• Instant Pot Pumpkin Cheesecake
• No Bake Spider Web Cheesecake
• Pumpkin Cheesecake Mousse

What do you think of this amazing apple caramel cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

No Bake Apple Caramel Cheesecake Recipe

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No Ratings

Yield: 9 servings

No Bake Apple Caramel Cheesecake

This no bake apple caramel cheesecake has a creamy cream cheese filling that is infused with apple flavor and covered in a thick caramel sauce with thinly sliced apple slices.

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

For the Crust:

Toggle ingredient group

• 2 2/3 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ teaspoon ground cinnamon

For the Cheesecake:

Toggle ingredient group

• 24 ounces (3 packages) cream cheese, softened at room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ cup freeze-dried apples, finely crushed
• 1 teaspoon apple pie spice
• 1 ¼ cups Lehigh Valley heavy cream, cold

For the Caramel Sauce

Toggle ingredient group

• 1 ¼ cups granulated sugar
• ¾ cup Lehigh Valley heavy cream
• ¼ cup unsalted butter, cut in cubes
• ½ teaspoon pue vanilla extract

Instructions

Prepare the cheesecake

1. In a large bowl, stir the graham cracker crumbs, melted butter, and cinnamon until the mixture resembles wet sand.
2. Spoon and spread the mixture into the base of an 8” or 9” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the freezer to chill for at least 30 minutes while preparing the filling.
3. Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth.
4. Sieve the crushed freeze-dried apples and apple pie spice into the cream cheese mixture. Mix until combined.
5. Add the heavy cream and mix until thick and soft peaks form.
6. Spoon the mixture onto the chilled cheesecake base and spread it into an even layer. Chill in the fridge for 4-6 hours or overnight.

Make the caramel sauce

1. Add the sugar to a saucepan with four tablespoons of water. Heat on a low-medium setting, stirring until the sugar has dissolved.
2. Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color. This will take about 8-10 minutes, but keep checking, as it could burn quickly.
3. Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.
4. Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.

Assemble the cheesecake

1. Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.
2. If the caramel sauce has solidified in the fridge, microwave it in 10-second bursts until it becomes spreadable but still thick.
3. Spoon and spread the caramel all over the top of the cheesecake. If desired, you can create a drip effect by carefully pushing small spoonfuls of the caramel over the edge of the cheesecake.
4. Decorate with apple slices, candied caramel apple slices, or your toppings of choice.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Leakproof Springform Pan, 9 Inch
• 
  Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 889Total Fat: 62gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 174mgSodium: 622mgCarbohydrates: 65gFiber: 1gSugar: 49gProtein: 20g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post No Bake Apple Caramel Cheesecake appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This post was originally published on November 13, 2015, and has been updated with new pictures.

The post Naked Pumpkin Layer Cake with Caramel Buttercream appeared first on A Classic Twist.

This caramel apple crisp recipe is sponsored by Half & Half Magazine. Thank you for supporting the brands that make it possible for me to continue sharing content with you. 

Hello friends! We have a new recipe that combines all the seasonal flavors you crave wrapped into a comforting dessert. We are talking today about this Caramel Apple Crisp. 

There’s apple crisp and there’s this caramel apple crisp. Caramel apples are used to make an apple pie filling. This filling is topped with a buttery streusel topping. You get a warm caramelized apple filling with a crunchy oat topping. Incredible and comforting! Just what we all need this cozy season. 

(more…)

The post Caramel Apple Crisp appeared first on A Classic Twist.

This recipe is sponsored by The Popcorn Board

Hey there! I have a new fun recipe for you today. These caramel apple popcorn bars are a treat for all you movie lovers. Heck, they are a treat for anyone who loves popcorn.

Who else misses movie nights at the movie theatre?? We just got our oldest started on this wonderful experience and then covid hit. Now, we try to do movie nights regularly at home to enjoy the experience. It is usually full of sweet and buttery treats and you can always see the smile on my kid’s faces when we take our seats and dive into the popcorn. 

(more…)

The post Caramel Apple Popcorn Bars appeared first on A Classic Twist.