Caramel Apple Chocolate Drizzle (Printable view)

Crisp apples dipped in caramel, finished with a smooth chocolate drizzle, perfect for a tasty snack or dessert.

# What You Need:

→ Fruit

01 - 2 large crisp apples such as 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 for smoother drizzle

→ Optional Toppings

06 - 1/4 cup chopped nuts such as peanuts or pecans
07 - 2 tablespoons sprinkles
08 - Flaky sea salt to taste

# How To Make:

01 - Wash and dry the apples thoroughly. Cut each apple into 6 to 8 thick slices removing the core and seeds. Pat slices dry with paper towels to help caramel adhere properly.
02 - Insert a popsicle stick or lollipop stick into the base of each apple slice for easy handling during dipping.
03 - Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
04 - In a microwave-safe bowl combine caramel candies and heavy cream. Microwave in 30-second intervals stirring between each interval until melted and smooth approximately 2 minutes total.
05 - Dip each apple slice halfway into the melted caramel allowing excess to drip off. Place slices on the prepared baking sheet.
06 - Allow caramel to set for 5 to 10 minutes at room temperature or refrigerate for quicker setting.
07 - In a separate microwave-safe bowl combine chocolate chips and coconut oil if using. Microwave in 20-second intervals stirring until smooth.
08 - Use a spoon or piping bag to drizzle melted chocolate over the caramel-coated apple slices.
09 - While chocolate is still wet sprinkle with chopped nuts sprinkles or sea salt if desired.
10 - Let the chocolate set at room temperature or refrigerate until firm. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They look like you spent all day on them, but honestly, you're done in half an hour.
  • The tart-sweet balance keeps you reaching for slice after slice without that heavy dessert feeling.
02 -
  • Wet apples and caramel don't get along—that extra step of drying them thoroughly makes all the difference in how well the coating actually sticks.
  • The moment you drizzle chocolate over warm caramel, you've got a narrow window to add toppings before everything sets, so have everything ready beforehand.
03 -
  • Keep a damp paper towel nearby while dipping—if your caramel gets too thick, a quick twenty-second microwave refresh brings it right back to dippable consistency.
  • If you're making these ahead of time, store them in an airtight container with parchment between layers so they don't stick to each other.
Go Back