Chocolate Covered Apples Recipes
CHOCOLATE-COVERED APPLE SLICES
Steps:
- Melt the chocolate chips and coconut oil together over a double boiler. Line a baking sheet with parchment paper or wax paper.
- Slice the apple into 1/4-inch-thick slices. Dip the apple slices one at a time into the chocolate, making sure to coat them evenly. The chocolate should go at least three-quarters of the way up each apple slice. Let the excess chocolate drip off.
- Press one side of each slice into the peanuts or coconut, and place the slices non-peanut/coconut-side down on the parchment. Place in the fridge or freezer until the chocolate hardens, 10 to 15 minutes. Serve.
CHOCOLATE CARAMEL APPLES
Caramel apples get dressed up for this harvesttime holiday with chocolate, nuts and toffee bits. Cut into wedges, these scrumptious apples are easy to share. -Linda Smith, Frederick, Maryland.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.
Nutrition Facts : Calories 723 calories, Fat 43g fat (13g saturated fat), Cholesterol 13mg cholesterol, Sodium 294mg sodium, Carbohydrate 90g carbohydrate (76g sugars, Fiber 8g fiber), Protein 6g protein.
CHOCOLATE DIPPED APPLES
Granny Smith apples are dipped in chocolate and rolled in candy or nuts. Use your favorite chocolate for this recipe, dark milk or white. This is good to make with children close to Halloween or anytime.
Provided by CANDYPEACHESCHIC
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 4
Steps:
- Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
- Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 73.3 g, Cholesterol 1.5 mg, Fat 34.6 g, Fiber 9.3 g, Protein 8.9 g, SaturatedFat 17.9 g, Sodium 66.8 mg, Sugar 62.6 g
CHOCOLATE-DIPPED APPLES
Make these Chocolate-Dipped Apples for a twist on a classic fall favorite. Simplicity on a stick, these Chocolate-Dipped Apples will appeal to chocolate-lovers in particular--much better than bobbing for apples in a tub!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings, 1/2 apple each
Number Of Ingredients 4
Steps:
- Wash apples, then dry completely. (Note: In order for the chocolate to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the melted chocolate.)
- Cover plate with parchment; spray with cooking spray. Insert wooden pop stick into stem end of each apple.
- Melt chocolate in small microwaveable bowl following microwaving directions on package. Stir in oil. Dip bottom half of each apple in chocolate mixture, turning until evenly coated. Sprinkle nuts over chocolate. Place on prepared plate.
- Refrigerate 20 min. or until chocolate is firm. (The dipped apples can be refrigerated up to 2 days before serving.) Cut each apple in half to serve.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
DELUXE CHOCOLATE-CINNAMON DIPPED APPLES
My family received one of those Edible Arrangements and the chocolate cinnamon apples on it were so good, I had to create my own version!
Provided by Nicole1994
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 2
Number Of Ingredients 4
Steps:
- Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the cinnamon. Spread the mixture thinly on wax paper into a 9 inch square, then place onto a baking sheet. Freeze until hard, about 5 minutes. Remove from the freezer and crush the white chocolate into small pieces and place into a bowl.
- Melt the semisweet chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Skewer each apple slice with a fork. Dip the apple into the semisweet chocolate, wiping off excess, then dip the apple into the white chocolate pieces. Carefully remove the fork and place the chocolate dipped apple slices onto a plate covered with wax paper. Refrigerate until hard, about 45 minutes.
Nutrition Facts : Calories 678.6 calories, Carbohydrate 84 g, Cholesterol 12.7 mg, Fat 40.2 g, Fiber 6 g, Protein 7.1 g, SaturatedFat 23.9 g, Sodium 71.1 mg, Sugar 75.3 g
CHOCOLATE COVERED APPLES
Steps:
- Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
- Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
- Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
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- Wash apples and dry thoroughly. Slice into thin-ish (1/4") slices and remove any seeds/stem. Insert popsicle sticks through the bottom. If the slices are too thin, the slice may break in half, so do one or two test trials before slicing all of your apples.
- Add chopped chocolate (or chocolate chips) to a heat-safe bowl. Microwave in 30 second intervals, stirring well between each interval, until completely melted. Optional: add 1 tbsp coconut oil to thin it out (makes it easier to dip).
- Dip each apple slice in chocolate, using a spoon to coat the entire slice. Let excess chocolate drip off, then transfer to a parchment paper-lined tray.
- Add dry toppings like nuts, cookies, sprinkles, chocolate chips, coconut, etc right away. Refrigerate or freeze until solid. For toppings like caramel or peanut butter, let the chocolate harden first before topping. Store in the refrigerator for 3-4 days.
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- Wash the apples, remove the stems and then insert the skewers where the stems were. Pat them dry with a clean towel to prevent water from getting into the melted chocolate.
- Fill a small sauce pan with water, about a cup. Place the saucepan onto the burner and bring it up to a simmer.
- Place a glass bowl onto the saucepan and then pour in the chocolate chunks and coconut oil. Mix the chocolate chunks often to help them melt.
- Once the chocolate is fully melted dunk the apples in the melted chocolate by swirling them around and using a spoon to cover them with the chocolate.
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- On a large plate: combine one bag of the chocolate chips, the butterscotch chips and the toffee bits. Then, stir together.
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- For the Candy-coated Apples: Pierce apples with sticks. Be sure the sticks don't wiggle. You need to hold onto the stick while you dip your apple and you don't want the stick to slip out of the apple.
- Find a small bowl or 2-cup measure. "Test" each apple by placing it into the bowl. Do they all fit? Is there room around the apple? If yes, you have found your bowl! If not, find another bowl.
- In your selected bowl, place half pound chocolate. (or more depending on the size of your bowl. The chocolate should fill the bowl half way.) Microwave your chocolate for 30 seconds. Remove the bowl from the microwave. Stir. The chocolate won't be melted at this point. That's fine. You are removing "hot spots." This prevents the chocolate from burning. Return the chocolate to the microwave and repeat, stirring every 30 seconds, until chocolate is melted. (Note: If your apple bowl isn't microwave-safe, melt the chocolate in a microwave-safe bowl and transfer the melted chocolate to the bowl. If you don't have a microwave, place the chocolate in the top of a double boiler. Heat over medium heat (there should be water in the bottom of your double boiler.). Stir until chocolate melts. Transfer melted chocolate to the bowl you'll be dipping the apples in.)
- Dip each apple, one at a time, into the melted chocolate. Rotate the apple in the chocolate to coat completely. Slowly pull the apple out of the chocolate, shaking off excess chocolate.
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- Wash the apples and dry well. Cut the apples into almost 0.5-0.6 inch thick slices. Don’t cut thinner than ½ inch as it may be hard to insert the sticks in the next step.
- Place the apple slices on a paper towel to let them dry as much as they can. Make a small slit to the bottom of the slices so you can insert the wooden sticks easily.
- Melt the chocolate over bain-marie. Place a medium saucepan(that is large enough to hold a heatproof bowl) with almost 1.2 to 2 inches (3-5cm) of water over med-high heat and bring to a simmer. When it simmers, reduce the heat to medium and place the heatproof bowl that is full of chopped semi-sweet chocolate over the saucepan. Make sure the bowl doesn’t touch the simmering water if it does you should reduce the water amount.
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- Melt white chocolate and oil/shortening in microwave. Stir every 20-30 seconds. Heat until almost smooth (about 1 minute) then stir vigorously until all chocolate is melted.(You’ll want to use a dish or cup that is not much wider than your apples and deep enough to fully submerge the apple.)
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- Prepare apples for dipping. If using sticks, insert into apples at stem stopping before puncturing through bottom of apple.
- Melt caramels according to package instructions. One at a time dip apples, letting extra caramel drip off. Place on wax paper to cool. Once all have been dipped, place in refrigerator for at least an hour to let caramel set up.
- Using kitchen shears, if needed trim caramel "feet" (extra blob of caramel on bottom of apple) off of apples before dipping in chocolate. (See photo above.)
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- Apples should be refrigerated for at least 30 minutes prior to dipping. If using candy bars with caramel or other soft components, I found it easier to freeze them for 20 minutes prior to chopping. This includes TWIX® and SNICKERS®.
- Finely chop the candy bars by hand. Put into a smaller bowl. Put them back in the freezer or refrigerator to keep cool and the caramel from sticking. Put the M&M's® into a plastic sealable bag. Using something heavy like a kitchen mallet or a hammer, crush the M&M's® up into consistent sized pieces.
- Remove the stems from the apples. Stand the apples on a flat surface, stem side up. Insert the lollipop sticks vertically through the center core all the way to the bottom of the apple. Tap the stick with a hammer to push the lollipop stick down if you need to.
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