Chocolate Covered Caramel Apple (Print View)
Fresh apple slices layered in chocolate and caramel, topped with nuts or candies for a tasty indulgence.
# What You'll Need:
→ Apples
01 -
3 large Granny Smith or Honeycrisp apples, washed and dried thoroughly
→ Chocolate Coating
02 -
10 ounces milk or dark chocolate melting wafers, such as Ghirardelli
03 -
1 cup (8 ounces) soft caramel squares, unwrapped, such as Kraft
04 -
2 tablespoons heavy cream
05 -
1 cup complementary variety chocolate melting wafers, optional but recommended
→ Toppings
06 -
Mini M&M's, chopped nuts, and assorted small toppings of your choice
# Directions:
01 -
Line a sheet pan with parchment paper or a silicone baking mat and set aside.
02 -
Slice each apple vertically into 4 to 5 pieces, each about 1/2-inch thick. Avoid exceeding 3/4-inch thickness for optimal handling. Use a melon baller and the tip of a paring knife to remove the stem and core, taking care not to breach the apple flesh entirely.
03 -
Insert a food-grade wooden popsicle stick (approximately 10 mm wide) into the bottom center of each apple slice, pushing halfway into the fruit. Use a paring knife to cut a slit if insertion resistance occurs, depending on each apple's firmness.
04 -
Melt the chocolate melting wafers in a double boiler or microwave, following the manufacturer's instructions. Immediately before dipping, thoroughly dry apples with paper towels.
05 -
Fully submerge each apple slice into the melted chocolate, extending just past the point where the stick meets the fruit. Let any excess chocolate drip off before transferring.
06 -
Place the dipped apple slices on the prepared baking tray in a single layer without overlapping. Refrigerate for 5 to 10 minutes to allow chocolate to set.
07 -
Combine caramel squares and heavy cream in a microwave-safe bowl. Heat in 20 to 30 second intervals, stirring between each, until smooth and melted. Allow to cool until just warm and pourable.
08 -
If using, melt the complementary chocolate wafers per package instructions. Allow both caramel and chocolate to cool until warm but still fluid enough to drizzle, avoiding excessive heat.
09 -
Spoon caramel over the chocolate-coated apples, following with a drizzle of optional additional chocolate. Immediately sprinkle with chosen toppings such as mini M&M's or chopped nuts.
10 -
Refrigerate apple slices for an additional 10 to 15 minutes until both chocolate and caramel are fully set. Serve within a few hours of assembly for optimal flavor and texture. Store refrigerated until ready to eat.
# Notes:
01 -
For best results, assemble and serve the slices on the same day, as apples may become soggy if stored overnight.