I have been on a total caramel kick since the fall weather hit. In my coffee, on my ice cream, scented candles, the works. So I dreamed up these little babies and they came out quite tasty! (makes 1 dozen)
1 cup graham cracker crumbs
1/4 cup melted butter
2 cans Eagle brand condensed milk
1 can apple pie filling
Mix graham cracker crumbs and butter together, spread into the bottom of a lined cupcake pan. Bake at 350 for 10 minutes to form a nice crust. Then fill approx half full with apple pie filling and set aside. Peel label from cans, place in pot of water, cans completely covered. Boil for FOUR HOURS, you will have to add water periodically to make sure the cans remain covered. After four hours, carefully remove cans and allow them to cool. CAUTION : caramel will be HOT and make splash when you open the can! Pour caramel over pie filling and serve. Great served warm with vanilla ice cream!
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