Caramel Apple Slices Chocolate (Print)

Crisp apples coated in caramel and drizzled with chocolate make a tasty, festive snack.

# Components:

→ Fruit

01 - 2 large crisp apples, such as Granny Smith or Honeycrisp

→ Caramel

02 - 1 cup soft caramel candies, approximately 20 pieces
03 - 2 tablespoons heavy cream

→ Chocolate

04 - 1/2 cup semisweet chocolate chips
05 - 1 teaspoon coconut oil, optional for smoother consistency

→ Optional Toppings

06 - 1/4 cup chopped nuts such as peanuts or pecans
07 - 2 tablespoons sprinkles
08 - Flaky sea salt to taste

# Directions:

01 - Wash and dry apples thoroughly. Cut each apple into 6-8 thick slices, removing the core and seeds. Pat slices dry with paper towels to ensure caramel adheres properly.
02 - Insert a popsicle stick or lollipop stick into the base of each apple slice for convenient handling during dipping and serving.
03 - Line a baking sheet with parchment paper and lightly grease to prevent sticking and facilitate removal.
04 - Combine caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth, approximately 2 minutes total.
05 - Dip each apple slice halfway into melted caramel, allowing excess to drip off. Arrange coated slices on prepared baking sheet in single layer.
06 - Allow caramel to set for 5-10 minutes at room temperature or refrigerate for faster setting.
07 - Combine chocolate chips and coconut oil in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring until completely smooth.
08 - Use a spoon or piping bag to drizzle melted chocolate over caramel-coated apple slices in decorative pattern.
09 - While chocolate remains wet, sprinkle with chopped nuts, sprinkles, or sea salt as desired.
10 - Allow chocolate to set at room temperature or refrigerate until firm. Serve chilled or at room temperature according to preference.

# Expert Advice:

01 -
  • They look fancy enough to impress but come together in under 30 minutes, which means you can actually pull them off on a weeknight.
  • The tart-sweet balance feels sophisticated without requiring any fancy technique or special equipment.
  • They're naturally gluten-free and vegetarian, so you're covered for most dietary needs without anyone feeling like they're missing out.
02 -
  • Dry apples are non-negotiable—I learned this the expensive way by wasting a perfectly good batch when the caramel wouldn't adhere to even slightly moist slices.
  • Don't skip the cream in the caramel because the candies alone will seize into a stiff mass, and no amount of stirring will save you from that texture disaster.
  • Chocolate needs to be warm enough to drizzle but not so hot it melts the caramel underneath, which means you're working with maybe a three-minute window before it gets too thick.
03 -
  • If your caramel gets too thick while you're dipping, microwave it for 10 seconds and it'll loosen right back up without breaking.
  • A toothpick or small spatula lets you nudge stray nuts into place while the chocolate is wet, giving you control over your final presentation.
  • Keep a damp paper towel nearby while dipping to wipe caramel off the stick between apples so it doesn't build up and get messy.
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