Candy Bar-Stuffed Baked Apples

Emeril Lagasse cooked up two sweet treats on "Good Morning America" today. Get the recipes below.

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Candy Bar-Stuffed Baked Apples

YIELD: Makes 4 servings

4 medium apples, 7 to 8 ounces each
¼ cup roughly chopped Skor candy bar
¼ cup roughly chopped Snickers bar
2 tablespoons unsalted butter
¼ cup finely chopped Skor candy bar
¼ cup finely chopped Snickers bar
¾ cup apple cider
1 tablespoon granulated sugar

Preheat the oven to 350° F. Place the apples on a cutting board. With a sharp knife, carefully cut the top ½-inch from each of the apples. Using the apple corer and small melon baller, scoop out the stem, core, and seeds from each apple, leaving the bottom intact.

Stand the apples in a 9-inch baking dish. Divide the roughly chopped candy bars among the apples, about 2 tablespoons of candy per apple. Place 1 ½ teaspoons of butter inside each apple, on top of the candy bar pieces. Divide the finely chopped candy bars among the apples, about 2 tablespoons of candy per apple.

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

Bake uncovered until the apples are tender, 1 hour and 20 minutes. Carefully remove from the oven and let sit for 5 minutes.

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

Serve at room temperature.

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.