14 oz. bag of caramels. 30 caramels, unwrap and cut into eighths- save remainder for the drizzle
3 cups flour plus 1 tablespoon
1 cup butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract
6 eggs, room temperature
2 tsp. cinnamon
2 tsp. allspice
1 cup mini chocolate chips
3 peeled, cored and chopped Granny Smith apples
Chocolate Ganache for drizzle:
1/4 cup semi sweet chocolate, chopped
1/4 cup heavy cream
Preheat oven to 350 degrees. Line 2 (9×5) loaf pans with parchment paper cut to fit, leaving parchment paper extending over sides and ends; grease and flour well. The parchment paper that is hanging over the sides and ends will act as handles to remove bread from pan.This is very important or the bread will stick like cement.
Toss the cut up caramels in the 1 tablespoon of flour , separating the cut pieces in a large bowl. Add the chocolate chips and toss to blend. Set aside.
Using a electric mixer cream the butter , sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition.. In another bowl whisk together the remaining dry ingredients. Add to butter mixture and blend well. Stir in the chopped apples and the flour coated caramels and chocolate chips.
Divide evenly between prepared pans and smooth tops..
Bake for 1 hour and 10-20 minutes until a toothpick comes out clean when inserted in the centers. Remove from oven and use the parchment as handle to carefully remove the bread from the pans onto a wire rack to cool.
While bread is cooling prepare ganache. Heat heavy cream to just boiling and pour over the chopped chocolate. Stir until its smooth and shiny and set aside. Using remaining caramels , gently warm until they soften. If the softened caramels are not the correct consistency to drizzle , add a small amount of water and stir until combined until the correct consistency is achieved.
When bread is cool to touch, drizzle the caramel and chocolate ganache over the tops of the bread. Allow to set and enjoy.