Last Christmas my sister-in-law gave me the cutest Whoopie Pie recipe book and I’ve been wanting to make some of these fun treats for a long time.    I found a recipe in the book for Almond and Apple Whoopies which sounded really good, but to me the apple cried out for caramel!  Mmmmm . . . a caramel apple whoopie!  I changed things up to create walnut-topped moist and yummy fresh apple cookie; and now think caramel and buttercream.   Yep, caramel buttercream made with melted caramels!   I sandwiched that amazing flavor between these two cookies for an incredible Caramel Apple Whoopie Pie.  {Now I’m dreaming of a chocolate whoopie with caramel frosting . . . what do you think?}

These little gems are amazingly good for any occasion, but since it is time to head back to school, why not score some big points with your kids’ new teachers?  Check back for a sweet printable to package them up!  Here’s a sneak peak:

These whoopies are fun to give, but you may just decide you don’t want to share {can’t blame you} . . .

Caramel Apple Whoopie Pies

Ingredients

2 medium granny smith apples
1/2 teaspoon lemon juice
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
2 1/3 cups flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup finely chopped walnuts

Caramel Buttercream Frosting

25 caramels
1/4 cup milk
1/2 cup butter
2 1/2 cups powdered sugar, sifted
1/4 teaspoon vanilla

Directions

Preheat the oven to 375 degrees.  Line a large baking sheet with parchment paper, or grease the wells of a whoopee pan.

Peel, core and grate the apples (you should have about 3 cups of grated apple).  Add the lemon juice to the apples and toss.

Mix the butter, sugar, and vanilla until light and fluffy.  Add the egg.

Sift together the flour baking powder and salt and add to the batter.  Add the grated apple and stir until combined.

Use an ice cream scoop or heaping tablespoon to scoop the batter on to the prepared baking sheet or use a whoopie pan.   (I used a 1 1/2 inch scoop for smaller whoopies to fit in my jars above.)

Sprinkle each mound of batter with walnuts.

Bake for 10-12 minutes or until firm to the touch.  Transfer to a wire rack and let cool.

When the whoopies are completely cool, match each half with its closest partner in size.  Note – because of the apple, the edges of your cookies won’t come out perfectly round, but that’s okay; once you fill them with the frosting no one will really notice or care.  If it is important to you to have perfect circles, you should use the whoopie pan.

For the Caramel Buttercream Frosting

Add the caramels and milk to a medium saucepan over medium-low heat, melt the caramels, stirring often.  Remove from heat and allow to cool to room temperature.

In mixing bowl, cream together the butter, powdered sugar, and vanilla for 3 minutes on high.

Add the cooled caramel and mix on high for 2 minutes.

Use a pastry bag fitted with a large star tip to pipe on the caramel frosting on one flat side of the cookie pairs.  Sandwich the two halves together and push the frosting to the edge.

Store whoopies in an airtight container.  Makes approximately 10 large or 18 small whoopie pies.

Whoopie Pies adapted from Whoopies! by Susanna Tee.  Caramel Frosting adapted from The Candy Bar Cookbook.

 CONGRATULATIONS to Michelle (#102) the winner of our Thirty-One Giveaway!  {Check your email Michelle}

Thanks to  Nicole for the fun giveaway – join her Thirty-One facebook page for more sweet deals!!