Description
Four distinct ways to elevate a simple apple into a decadent treat with various toppings.
Ingredients
Scale
- 2 large Granny Smith apples (washed and dried)
- 1 cup Werther's Original Caramel Bits (or equivalent hard caramels)
- 1 tablespoon vegetable oil
- Salt (for sprinkling (optional))
- 2 large Honeycrisp or Fuji apples (washed and dried)
- 1 cup white chocolate chips
- 8 Oreo cookies (finely crushed)
- 2 tablespoons shortening or vegetable oil (to thin chocolate)
- 2 large Red Delicious or Gala apples (washed and dried)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup Planters Roasted Salted Peanuts (roughly chopped)
- 1 teaspoon vanilla extract (optional)
- 2 large Granny Smith apples (washed and dried)
- 1 cup semi-sweet chocolate chips
- 1/2 cup Hershey's Chocolate Cookie Bits (or crushed chocolate sandwich cookies)
- 1 tablespoon coconut oil
Instructions
- Insert a wooden popsicle stick into the stem end of each apple; place on parchment-lined baking sheet. Combine caramel bits and vegetable oil in a microwave-safe bowl; microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring well between each interval, until the mixture is completely smooth and liquid. Holding the apple by the stick, dip it into the warm caramel, rotating slowly to ensure an even coat. If desired, immediately sprinkle a pinch of flaky salt over the top while the caramel is still wet. Place the dipped apples back on the tray and refrigerate for at least 15 minutes to allow the caramel to set firmly before serving.
- Insert a popsicle stick into the stem of each apple; set aside on a wire rack placed over a baking sheet. Melt white chocolate chips and shortening together in a microwave-safe bowl in 30-second bursts, stirring thoroughly between intervals until smooth. Dip the bottom two-thirds of each apple into the melted white chocolate, twisting gently to coat evenly. Immediately roll the chocolate-covered portion of the apple into the bowl of crushed Oreos, pressing lightly to adhere the crumbs. Allow the apples to sit at room temperature for 20 minutes until the chocolate sets, or place in the refrigerator for 10 minutes to speed up the process.
- Insert a stick into the stem of each apple and place them on a parchment-lined tray. If using thick caramel sauce, warm it in the microwave for 15-20 seconds to make it easier to spread; stir in vanilla extract if desired. Using a spoon or offset spatula, generously coat the entire surface of the apple with the warm caramel, ensuring full coverage. While the caramel is still wet, roll the apple in the chopped peanuts, pressing gently so the nuts stick firmly to the sticky surface. Let the apples rest for 5 minutes to allow the caramel to firm up slightly before slicing or eating whole.
- Insert a stick into the stem of each apple and arrange them on a parchment-lined baking sheet. Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second increments and stirring until smooth. Dip the apples into the melted chocolate, rotating to cover the surface completely. Lift out and let excess chocolate drip off. While the chocolate is still wet, sprinkle the cookie bits generously over the top, pressing lightly to embed them into the coating. Refrigerate the apples for 15-20 minutes until the chocolate is fully hardened and ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: If the caramel becomes too thick while dipping, return the bowl to the microwave for 10 seconds to loosen it up. Ensure the apples are completely dry before dipping to prevent the caramel from sliding off.