Oh how I do love cooking Twinkies on my Char-Broil Big Easy. They’re the world’s easiest dessert. And they can be topped with darn near anything you have in the pantry, fridge or freezer. The Twinkies only take a few minutes to get a nice little crunch on the outside, while the insides get all oooey gooey. I topped my loaded roasted Twinkies on the Char-Broil Big Easy with Nutella, marshmallows, whipped cream, toffee and for a hint of healthy, some fresh strawberries. Spreading a bit of Nutella on the Twinkies first gives the remaining ingredients something to hold onto. They don’t slide off and into the pan. Now, I’m not saying that if they did slide off that it’d be the end of world, no, but loaded roasted Twinkies need to be mounded with toppings. The more, the better.
Klondike bars are a very dangerous thing. Whatever gene you have to be born with to control yourself around them is one that I do not have. I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is. I’m not a baker or chocolatier or anything like the experts that make chocolate treats. I was lucky to get the chocolate on these bars in an even remotely even manner. But they came out tasting fantastic, so I couldn’t care less if some had a bit more chocolate than others.
You can, of course, substitute any ice cream flavor you like. Red velvet ice cream was only available here for a limited time, so I had to grab it while I could. For a simpler but just as crazy good treat, try my homemade mini ice cream sandwiches. If you love red velvet as much as Anita does, my red velvet ice cream cone cupcakes are delicious too!
Note: Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.
These bloomin’ apples on the Char-Broil Big Easy were definitely one of the tastiest things I’ve ever made. Each bite was like biting into a hot, fresh-out-of-the-oven apple pie. Perfect. Just delicious!
The apples take only a few minutes to prepare and cook. And I was a bit nervous my first time cutting them. But I found it to be completely painless and rather fun. Everything you need to make these is probably already in your pantry – you just need a few apples and you’re ready to enjoy the perfect dessert right from your Big Easy! Bloomin’ apples on the Char-Broil Big Easy can be topped with just about anything. Whipped cream. Melted caramel. Toasted nuts. You name it. Or just eat (er… devour) them with a simple scoop of good ole vanilla ice cream.
Your favorite toppingsice cream, whipped cream, caramel topping, a sprinkle of cinnamon, etc
Note: If you add ice cream to the tops of the cooked apples it will cause the caramel mixture to harden. You may prefer to serve the ice cream on the sideor do as I did and eat the apples soon after adding the ice cream!
Fire up your Big Easy or preheat an oven to 350 F.
Cut about 1/2" off the tops of the apples, getting all of the stems.
Using a melon baller or spoon, scoop out the core of the apples. Get just enough to get the seeds.
Using a sharp knife, make 2 circular cuts, one inside the other, around the inside of the apples from the top. You want two concentric circles. Be careful to not cut through the apples. See the picture above.
Turn the apples over so that they are lying flat on the cut tops.
Take a knife and make cuts down the sides if the apples. Start about 1/2" from the center of each apple and slice downward.
Turn the apples back over.
Melt the butter and stir in the brown sugar until dissolved.
Stir in the flour and cinnamon.
Place 2 caramels in the hollowed out centers of each apple.
Pour the butter mixture over the tops.
Transfer apples to a Big Easy basket and place into the cooker. Roast for about 20 minutes, checking for tenderness. I used a long metal skewer to gently poke the apples to see if they were soft.
For oven cooking, transfer the apples to a baking sheet lined with foil and bake 30-40 minutes or until tender.
Your apples may take longer than mine. Start checking them after 20 minutes.