Salty Chocolate Caramel Apples Recipes
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.
SALTY CHOCOLATE-CARAMEL APPLES
Provided by Victoria Abbott Riccardi
Categories Chocolate Dessert Kid-Friendly Quick & Easy Halloween Apple Chill Healthy Self Small Plates
Yield Serves 4
Number Of Ingredients 4
Steps:
- 1. Insert a wooden Popsicle stick or chopstick into stem end of each apple. Cook caramels and chocolate in a double boiler over medium heat, stirring often, until melted, about 20 minutes. Place pretzels in a bowl. Dip bottom halves of apples into caramel mixture; twirl to coat. Roll bottoms in pretzels, place on serving plate lined with wax paper, and refrigerate until caramel coating is firm, about 20 minutes.
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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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- Pierce apples with the 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.
- Roll out the caramel and cut into six 4 x 6-inch rectangles. Wrap the caramel sheets around the apples. Set aside.
- Place the confectionery coatings into a glass bowl. Microwave 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.
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