In this fun-to-make fall treat, apple slices are enrobed in dark or milk chocolate, drizzled with caramel, and adorned with your favorite toppings. Chocolate Covered Caramel Apple Slices are a delicious treat that the whole family can join in assembling!
Course Dessert
Cuisine American
Keyword caramel apple slices, chocolate caramel apples, chocolate covered caramel apple slices, Halloween caramel apples
3largegranny smith or honeycrisp apples, washed and dried well
10ouncesmilk or dark chocolate melting wafers(such as Ghirardelli)
8ouncessoft caramel squares(1 cup), unwrapped (such as Kraft)
2tablespoonsheavy cream
1cupcomplementary variety chocolate melting wafers, optional but recommended (see note)
mini M&M's, chopped nuts, and/or other assorted small toppings of your choosing*
Instructions
Line a sheet pan with parchment paper or a silicone baking mat and set aside.
Slice each apple from top to bottom into 4 or 5 slices, about ½-inch wide. You can go as thick as ¾-inches, but we find anything thicker cumbersome on the popsicle stick. Use a melon baller and the tip of a paring knife to remove the stem and carve out any seeds or fibrous core. (Don't dig all the way through the apple slice with the melon baller.)
Insert a 10 mm wide, food-grade wooden popsicle stick into the center of each apple slice from the bottom, pushing it about halfway into the fruit. (If needed, use a paring knife to cut a slit in the bottom of the apple slice before inserting the popsicle stick; the need to do this will vary by apple.)
Melt the milk or dark chocolate wafers in a double boiler or the microwave according to package directions. Immediately before dipping the apples, pat them very dry with paper towels on all sides. Dip the entire apple slice into the chocolate, just past where the popsicle meets the fruit, allowing extra chocolate to drip off.
Place the apples onto the prepared sheet pan in a single layer, making sure they aren't touching each other. Refrigerate for 5-10 minutes, until the chocolate is set.
While the apples are chilling, place caramel squares in a microwave-safe bowl. Add the heavy cream and microwave on high for 20-30 seconds at a time, stirring between intervals until the mixture is melted and smooth. Set aside to cool.
If you're adding extra chocolate drizzles over the caramel, melt the wafers in a double boiler or the microwave according to package directions. Let both the caramel and extra chocolate cool a bit until they're warm and still fluid enough to drizzle. (If too hot, they will run together and will risk melting the chocolate coating on the apples.)
Using a spoon, drizzle the caramel over the chocolate-dipped apple slices, followed by the extra chocolate, if using. Immediately sprinkle with your favorite toppings. Refrigerate for an additional 10-15 minutes, until the chocolate and caramel are set.
For best flavor and texture, serve the apples the day you make them, within a few hours of assembly. Refrigerate until ready to enjoy. We do not recommend assembling the caramel apple slices for overnight storage before serving.
Notes
Extra chocolate drizzles make a pretty presentation with the caramel and help the toppings adhere well. Choose a variety that complements your base; so, if you've dipped the apples in dark chocolate, drizzle with milk chocolate or white chocolate. Ghirardelli melting wafers, which I always use for this recipe, come in all three varieties.*For topping ideas, see the "Decorating" section in the article above.We recommend enjoying the apple slices over a napkin or plate to catch any bits of chocolate or toppings that might fall off as you eat them.