Part 26 (2/2)

Wrap each piece in waxed paper or colored candy wrappers.

Candy Bar-Stuffed Baked Apples

Serves 4 4 medium apples

cup toffee candy bar, chopped into medium-sized pieces

cup chocolate-covered nougat nut candy bar, cut into medium-

sized pieces

2 tablespoons unsalted b.u.t.ter

cup toffee candy bar, chopped into fine pieces.

cup chocolate-covered nougat candy bar, chopped into fine

pieces

cup soft apple cider

1 tablespoon sugar

Vanilla ice cream

Preheat oven to 350F.

Scoop out the stems, cores, and seeds from the apples. Use an apple corer and small melon baller to make the job easier. Leave the apple bottoms intact.

Cut off the top inch of each apple, then stand the hollow apples in a baking dish.

Stuff the apples with the medium-sized pieces of chopped candy bars. You'll use about 2 tablespoons total for each apple.

Place 1 teaspoons b.u.t.ter in each apple on top of the candy.

Stuff the apples with the finely chopped candy. You'll use about 2 total tablespoons of candy per apple.

Whisk together the cider and sugar in a bowl and pour over the apples. Bake uncovered until the apples are tender, about 1 hour and 20 minutes.

Remove from the oven and let sit for 5 minutes.

Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.

Candy Corn Suckers

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