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Caramel Apple Dip Mix

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If you love caramel apples, you'll love this dip mix! This delicious dip mix will remind you of crisp autumn days and fun times at the county fair! Simplify your gourmet with this mix. It will make your sweet tooth go crazy. This dip makes a wonderful fruit salad and dessert.

  • No MSG
  • No Added Salt
  • Wheat Free
  • Vegan
  • Made in Michigan


Apple Dippers


  • Apples, sliced
  • Your favorite sweet My Secret Garden Dip Mix such as Caramel Apple Dip Mix; prepared 
  • Small dipping bowls
  • Kabob skewers
  •  toppings (chocolate chips, crushed peanuts, sprinkles, shredded coconut, graham cracker crumbs etc.)
  • optional: muffin tin (to hold toppings )


 Place your toppings into your muffin tin. Slide your skewers into your apple slices. Dip your apple slices into your Country Home Creation's Dip Mix, if too thick us a butter knife to spread it on to the apple slices. Dip the coated apple slice into your favorite topping and enjoy! 

Marshmallow Dippers

Ingredients Needed: 

  • Giant Marshmallows
  • Caramel Apple Dip Mix, prepared 
  • Apple Toffee Dip Mix, prepared 
  • Small dipping bowls
  • Kabob skewers
  • Any other marshmallow toppings (chocolate chips, crushed peanuts, sprinkles, etc.)
  • optional: kitchen torch (for toasting marshmallows )


 Place your marshmallow topping into small separate bowls. Slide your skewers into your marshmallows. Spread your prepared Caramel Apple -or- Apple Toffee Dip Mixes on your marshmallows starting on the bottom working up until you have covered half of your marshmallow. Dip your coated marshmallows in your topping bowls until your dip mix coating is completely covered. If desired toast the top section of your marshmallows using a kitchen torch. 

*You can do this with almost any of our sweet dip mixes and you can use different toppings to match any even or holiday. 

Rustic Caramel Apple Tart


  • Caramel Apple Dip Mix
  • 8 oz. cream cheese 
  • 1 pkg. refrigerated pie crust
  • 1 1/2 cups apples, thinly sliced 
  • 1 Tbsp. flour 
  • 1 tsp. sugar
  • 1/4 tsp. ground cinnamon

Egg Wash

  • 1 egg
  • 1 tsp. water


Preheat oven to 400°. Prepare Caramel Apple Dip Mix per package instructions. Ross pie crust out onto parchment paper. Toss apple slices with flour. Spread a thin layer of prepared Caramel Apple Dip Mix on pie crust, starting in middle and working outward leaving 2" of empty space around edge. Place apples on crust in an even layer leaving 2 inches of crust around the edge. Mix together sugar and cinnamon and sprinkle over the apples. Roughly fold pie crust edges working your way around the tart. Mix egg wash and brush over the crust edges. Bake for 25-30 minutes, until golden brown. Drizzle with Caramel Apple Dip Mix before serving.    

Caramel Apple Salad


  • Caramel Apple Dip Mix
  • 8 oz. cream cheese, softened 
  • 8 to 10 cups bite-sized apple pieces, unpeeled
  • 1 cup roasted peanuts, optional 

Make Caramel Apple Dip Mix according to directions. Add 8 to 10 cups* bite-size apple pieces (unpeeled) to prepared dip. Granny Smith (green apples) and Red Delicious are the best combination. Toss gently to coat apple pieces. Optional: add 1 cup dry roasted peanuts.

Serve immediately. This salad must be served within 1 hour. Juice from apples dilutes caramel and salad will become “watery” within 1 to 2 hours.

*One (1) large Granny Smith Apple or Red Delicious Apple cut into bite-sized chunks = approximately 2 cups.

E-Z Caramel Cinnamon Twists

  • 1 tsp. ground cinnamon
  • 1 packet Caramel Apple Dip Mix
  • 1 (12 oz.) package refrigerated biscuits
  • 2 Tbls. butter or margarine, melted


Preheat oven to 400°. In a bowl, combine packet of Caramel Apple Dip Mix and cinnamon. Mix well. Separate biscuits. Using your hands, roll each biscuit into a piece about 8-inches long. Pinch ends together to seal. Dip each piece into melted butter or margarine, then into caramel-cinnamon mixture. Twist each biscuit to form a figure 8. Place several inches apart on an ungreased baking sheet. Bake for 11 to 14 minutes.

Caramel Apple Dumplings

  • 1 packet Caramel Apple Dip Mix
  • 2 large Granny Smith Apples, peeled and cored
  • 2 (10 oz.) cans refrigerated crescent roll dough
  • 1 cup butter
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 (12 fluid oz.) can or bottle of any citrus soda pop beverage


Preheat oven to 350°. Grease a 13x9-inch baking dish. Cut each apple into 8 wedges and set aside. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the Caramel Apple Dip Mix; sugar and cinnamon. Bring to boil while stirring constantly. Remove from heat. Pour over the apple dumplings. Pour the soda over the dumplings. Bake for 35 to 45 minutes until golden brown.

Overnight Caramel Rolls

  • 1 packet Caramel Apple Dip Mix
  • 1 pkg. (12 count /16-oz. size) frozen dinner rolls
  • 1 pkg. (3.4-oz. size) instant butterscotch pudding
  • 3/4 chopped walnuts or pecans
  • 1/2 cup butter, melted
  • 1/2 teaspoon ground cinnamon


Grease a Bundt® or tube pan (cooking spray, Pam®, works well). Sprinkle nuts in bottom of pan. Arrange frozen rolls over nuts. Sprinkle dry pudding mix over all of the frozen rolls. Combine melted butter, Caramel Apple Dip Mix and cinnamon. Mix well, spread evenly over rolls. Cover with foil and place on counter or inside an unheated oven overnight or at least 8 hours. Remove pan of rolls from counter or oven. Preheat oven to 350°. Bake for 25 to 30 minutes. Let set 10 minutes to cool. Invert onto serving plate. Serves 8 to 12.

Caramel Pecan Pull Aparts


  • 1 packet Caramel Apple Dip Mix
  • 2 tubes refrigerated biscuits (approx. 10 biscuits per tube)
  • 1/2 cup chopped pecans
  • 4 Tbls. butter or margarine, cold & chopped into pieces


    Preheat oven to 400º. Place dry mix of Caramel Apple Dip Mix in a large zipper-style bag. Shake lightly to mix. Open biscuits and remove from container. Tear each biscuit into 2 or 3 pieces. Drop in bag, close and shake well (making sure each piece of dough is coated). Grease an 8- or 9-inch round or 9x9-inch square pan. Place coated pieces of biscuit loosely in pan and sprinkle with pecans. Sprinkle excess dry mix on top; dot with small pieces of butter or margarine. DO NOT PRESS IN PLACE. Pieces may be on top of each other, etc. Bake for 20 minutes.

    This recipe can be made the night before - - just cover and refrigerate until ready to bake.

    Taffy Apple Pizza

    • 1 packet Caramel Apple Dip Mix
    • 1 package refrigerated sugar cookie dough
    • 1 cup cream cheese, softened
    • 1/3 cup peanut butter*
    • 1 large tart apple**, unpeeled and thinly sliced
    • 1/4 cup chopped peanuts, optional

    *To measure peanut butter, spray measuring cup with cooking spray before filling for easy removal.

    **To prevent apples from browning, mix 3 tablespoons of lemon juice and 1 cup of water. Immediately place sliced apples into mixture and allow to soak for 5 minutes. Allow apple slices to drain on a paper towel before placing on pizza.


    Preheat oven to 350°. Lightly spray pizza pan with cooking spray. With lightly floured hands, pat cookie dough onto pizza pan. Bake at 350° for 12 to 14 minutes or until lightly browned. Cool. In mixing bowl, beat the softened cream cheese, peanut butter and Caramel Apple Dip Mix until well blended and creamy. Spread over cooled cookie crust. Arrange sliced apples in pinwheel pattern on top. Sprinkle with peanuts.

    Turtle Brownies

    • 1 pkg. (19.8 oz.) chocolate brownie mix, prepared according to directions
    • 1 packet Caramel Apple Dip Mix
    • 8 oz. cream cheese
    • 1 cup chopped pecans


    Make brownies according to directions and bake in a 13x9-inch pan. Cool slightly. Mix Caramel Apple Dip Mix according to directions. Spread completed dip on top of brownies while brownies are slightly warm. Top with chopped pecans. Refrigerate (chill) for approximately 2 hours before serving. Keep refrigerated.

    Caramel Cream Cheese Delight


    • 2- 1/2 cups crushed graham crumbs
    • 1/2 cup sugar
    • 1 stick of margarine, melted
    • Reserve 1/2 cup of crust mixture for garnish

    Middle Layer:

    • 1 packet Caramel Apple Dip Mix
    • 8 oz. softened cream cheese*
    • 1 (8 oz.) tub CoolWhip® - divided
    • 1 (8 oz.) can crushed pineapple, well drained

    *Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.

    Top Layer:

    • 1 package small instant vanilla pudding
    • 1- 1/2 cups of milk
    • Remainder of CoolWhip®

    Use a 9x13 cake pan, mix crust ingredients together, pat down on bottom of pan with spoon. Place in freezer to harden for 20 minutes. With a mixer and large bowl, blend together well the cream cheese and Caramel Apple Dip Mix. Fold in crushed pineapple, then 1/2 of the CoolWhip®. Spread over the crust layer carefully. Place in refrigerator for 20 minutes to set. Using a medium size bowl, mix the instant pudding according to directions using only 1-1/2 cups of milk. Gently fold in remaining CoolWhip® and mix well. Spread over the caramel (middle) layer and garnish with reserved crumb mixture. Return to the refrigerator to set for 1 hour. After serving keep remaining dessert refrigerated. Makes 10 servings.