Candy Apple Slices Caramel Chocolate (Print View)

Crisp apple wedges coated in caramel and drizzled with dark chocolate for a sweet, indulgent bite.

# What You'll Need:

→ Fruit

01 - 2 large crisp apples (Granny Smith or Honeycrisp), cored and sliced into 6 wedges each
02 - 1 tablespoon lemon juice

→ Caramel

03 - 1/2 cup soft caramel candies, unwrapped
04 - 2 tablespoons heavy cream

→ Chocolate

05 - 3 ounces dark chocolate (60–70% cocoa), chopped
06 - 1 teaspoon coconut oil or unsalted butter

→ Garnishes

07 - 2 tablespoons chopped toasted nuts (pecans, peanuts, or almonds)
08 - 2 tablespoons colorful sprinkles
09 - Flaky sea salt to taste

# Step-by-Step Directions:

01 - Line baking sheet with parchment paper. Toss apple slices with lemon juice to prevent oxidation and pat dry with paper towels.
02 - Insert a popsicle stick or sturdy skewer into each apple slice for convenient dipping.
03 - In a small saucepan over low heat, melt caramel candies with heavy cream, stirring until smooth. Remove from heat and cool for 2–3 minutes.
04 - Dip each apple slice halfway into caramel, allowing excess to drip off. Place on prepared baking sheet.
05 - Place tray in refrigerator for 5 minutes to set caramel.
06 - Melt dark chocolate and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
07 - Drizzle melted chocolate over caramel-coated apple slices using a spoon or piping bag.
08 - Immediately sprinkle with nuts, sprinkles, or flaky salt if desired.
09 - Chill for another 5–10 minutes until chocolate is set. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • They're fancy enough to impress guests but simple enough that you won't stress while making them.
  • The contrast of crisp apple, creamy caramel, and snappy dark chocolate hits differently in every bite than a traditional candy apple ever could.
  • You can make them in under an hour and customize each one based on what's sitting in your pantry.
02 -
  • Wet apples will reject your caramel like it's insulting them—this is non-negotiable, so really pat them dry.
  • Chocolate seized once on me because I got impatient and used high heat, and the texture became grainy and sad; respect the low and slow approach, and your chocolate will love you back.
03 -
  • Have all your ingredients prepped and your workspace ready before you start melting anything—these come together quickly once things are hot, and scrambling for your popsicle sticks mid-dip is not the vibe.
  • If your caramel gets too thick as it cools, gently reheat it for ten seconds and stir in a touch more cream; it should coat like it's not thinking too hard about it.
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