Slow Cooker Caramel Apple Dip
Grab your Crock-Pot and make this Slow Cooker Caramel Apple Dip and Cinnamon Chips. You will find it just like apple pie in the form of a dip.
- 4 medium Granny Smith Apples cored peeled & finely diced
- 1 1/2 tsp Cinnamon divided
- 11.5 oz Salted Caramel Topping
- 15 small Flour Tortillas 6 1/2"
- 6 tbsp melted Butter
- 1/2 cup Sugar
Place chopped apples into a slow cooker and sprinkle with 1/2 teaspoon of cinnamon.
Add 1/2 of the caramel topping to the apples and stir to combine.
Cover and cook on high for 2 1/2 hours or on low for 5 hours.
Add remaining caramel topping and stir until blended.
Preheat oven to 350.
In a small bowl combine sugar and remaing cinnamon and stir to combine.
Spray a baking sheet(s) with nonstick cooking spray.
Place tortillas onto the baking sheet.
Brush each with melted butter and sprinkle generously with cinnamon sugar mixture.
Cut the tortillas into triangles.
Bake for about 8-10 minutes until light, golden brown. Allow to cool.
Calories: 592kcal | Carbohydrates: 108g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 806mg | Potassium: 296mg | Fiber: 5g | Sugar: 33g | Vitamin A: 466IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 3mg