Caramel Apple Slices Chocolate (Print Version)

Crisp apple slices coated in creamy caramel and finished with a luscious chocolate drizzle.

# What You'll Need:

→ 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

# How to Make It:

01 - Wash and dry apples thoroughly. Cut each apple into 6 to 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 easy handling and dipping.
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 interval, until melted and smooth (approximately 2 minutes total).
05 - Dip each apple slice halfway into melted caramel, allowing excess to drip off. Place slices on prepared baking sheet.
06 - Allow caramel to set for 5 to 10 minutes at room temperature or refrigerate for quicker 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 caramel-coated apple slices.
09 - While chocolate is still 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.

# Additional Tips::

01 -
  • They look fancy enough to impress guests but honestly take less time than a good cup of coffee.
  • The contrast between tart apple, sweet caramel, and rich chocolate hits different every single time.
  • You can prep them ahead and just pull them out when you need an instant crowd-pleaser.
02 -
  • Wet apples are the enemy—that paper towel step isn't just a suggestion, it's the difference between caramel that clings and caramel that slides right off like it's ashamed of being there.
  • The sticks need to go in at an angle through the flat cut part of the apple; trying to insert them perpendicular will just crack the flesh and create frustration you don't need.
03 -
  • If your caramel or chocolate gets too thick while you're working, just pop it back in the microwave for ten seconds rather than adding more cream or oil—thin it gradually and you'll nail the texture.
  • Room temperature dipping is actually easier than cold caramel because it flows better and adheres more smoothly without the apple slices slipping around.
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