Emeril's Candy Bar-Stuffed Baked Apples

Ingredients

Cooking Directions

Position rack in center of oven and preheat the oven to 350° F.

Place the apples on a cutting board. With a sharp knife, carefully cut the top 1/2-inch from each apple.

Using an apple corer or a small melon baller, scoop out the stem, core, and seeds

from each apple, leaving the bottom intact.

Stand the apples in a 9-inch square baking dish, cut side up.

Divide the coarsely chopped candy bars among the apples, about 2 tablespoons of candy per apple.

Place 1 1/2 teaspoons of the butter inside each apple, on top of the candy bar pieces.

Again, divide the finely chopped candy bars among the apples, about 2 tablespoons of candy per apple, placing candy on top of the butter inside each apple.

In a small bowl, whisk together the cider and sugar and pour the cider mixture over and around the apples.

Using oven mitts or pot holders, place the baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes.

Using oven mitts or pot holders, carefully remove the apples from the oven and let sit for 5 minutes.

Serve hot or warm, spooning the pan juices over the apples, and add vanilla ice cream if desired.

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's "There's a Chef in My Family," HarperCollins Publishers, New York, 2004, courtesy Martha Stewart Living Omnimedia, Inc.