Caramel Apple Slices Chocolate (Printer View)

Crisp apple slices coated in caramel and drizzled with chocolate, perfect for any occasion.

# Components:

→ Fruit

01 - 2 large crisp apples (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)

→ Optional Toppings

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

# Method steps:

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 adhesion.
02 - Insert a popsicle stick or lollipop stick into the base of each apple slice for secure handling.
03 - Line a baking sheet with parchment paper and lightly grease to prevent sticking.
04 - Combine caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (approximately 2 minutes total).
05 - Dip each apple slice halfway into the melted caramel, allowing excess to drip off. Place slices on the prepared baking sheet.
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 smooth.
08 - Use a spoon or piping bag to drizzle melted chocolate over the caramel-coated apple slices.
09 - While chocolate is still wet, sprinkle with chopped nuts, sprinkles, or sea salt if desired.
10 - Allow chocolate to set at room temperature or refrigerate until firm. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Caramel and chocolate together taste like luxury, but this comes together in under thirty minutes.
  • Your guests will think you spent hours in the kitchen when really you just melted a few things and dipped.
  • The tart-sweet contrast of crisp apples against silky caramel hits different than you'd expect.
02 -
  • Dry your apple slices well or the caramel will slip right off—this mistake taught me that patience with paper towels is worth it.
  • Don't skip the parchment paper under your sticks or they'll glue themselves to the sheet and snap off when you try to free them.
  • Overheating caramel makes it grainy instead of smooth, so those 30-second bursts matter more than rushing.
03 -
  • Room-temperature apples actually dip better than cold ones because the caramel clings faster instead of shocking and cooling the mixture.
  • If your chocolate or caramel seizes while melting, add a teaspoon of coconut oil and stir gently—this fixes it almost every time.
  • Make a double batch and freeze the finished slices in a single layer for up to two weeks; thaw gently before serving.
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