Chocolate Caramel Apples – Apple slices are dipped in chocolate and drizzled with caramel before topping with chopped, toasted nuts.
I’ve always loved a good caramel apple, but they are usually so big and awkward to eat. These apple slices are much easier to handle.
My mom always made turtles – chocolate candy filled with caramels and pecans.
This is a twist on her caramel turtles and caramel-covered apples. It’s the perfect snack!
Ingredients You’ll Need To Make Chocolate Caramel Apples
- 2 large apples (I use Honeycrisp or Granny Smith)
- popsicle sticks or wooden coffee stirrers (I used coffee stirrers because that’s what I have on hand)
- chocolate coating (I always use Candiquik)
- Caramels (I melted 20 Kraft caramels – about a cup – with a teaspoon of whole milk)
- chopped, toasted pecans (or dry roasted peanuts)
You can totally leave off the nuts. Or, you can replace the nuts with mini M&M’s.
This recipe makes about 8 Chocolate Caramel Apples, You can easily double or triple the recipe.
Simple Steps For Making Chocolate Caramel Apples
Slice apples into 1/2-inch slices. (I just eyeball it!) Insert a popsicle stick. Set aside.
Melt the candy coating according to the package directions. Pat apple slices with a paper towel before dipping the apples into the candy coating. Place on parchment paper after dipping.
Helpful Hint: Since the tray is flat, I use a spoon to help coat the apple slices. Let the excess drip back into the tray. You won’t use the entire tray of chocolate.
Sometimes I toss some peanuts with the leftover chocolate candy coating and spread it on parchment paper to harden. Once it hardens, break it up and you have delicious chocolate-covered peanuts. Store in an airtight container.
Also, the candy coating can be reheated and reused multiple times. Just decrease the microwave time if working with less than a full tray.
Melt the caramels according to the package directions. Stir until smooth. Drizzle melted caramel over the chocolate and sprinkle with the toasted nuts. Allow the caramel to harden before serving.
How To Toast Pecans
Heat a heavy-bottom skillet over medium-low heat. Add the chopped pecans evenly over the bottom of the pan. Cook, stirring, for 3-4 minutes until the nuts become fragrant. Remove from the heat and let cool completely.
These Chocolate Caramel Apples are best served the same day as you make them. If you make them a day ahead, store them in the refrigerator and serve them within the next day or two.
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- 2 large Honeycrisp OR Granny Smith Apples
- 1 package chocolate Candiquik Candy Coating
- 1 cup caramels (I use 20 kraft caramels)
- 1 teaspoon whole milk
- 1/2 cup toasted, chopped pecans
- 8 popsicle sticks
- Cut apples into 1/2-inch slices. Insert popsicle sticks. Set aside.
- Melt chocolate coating according to package directions. Pat each apple slice dry with a paper towel before dipping them into the chocolate. Use a spoon to help cover the apples. Allow the access chocolate to drip back into the tray. Place chocolate-covered apples on parchment paper.
- Melt caramels and one teaspoon of milk according to the package directions. Stir until smooth. Drizzle caramel over the top of the chocolate and sprinkle with the chopped nuts. Let harden before serving.
The number of servings depends on how large the apples are.
For this recipe, I used Honeycrisp Apples, Candiquik Chocolate Coating, and Kraft Caramels. I also used wooden coffee stirrer sticks instead of popsicle sticks.
Amount Per Serving Calories 241Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 75mgCarbohydrates 44gFiber 2gSugar 34gProtein 2g