Caramel Apple Slices (Chocolate Covered) Recipe

I put a playful twist on Chocolate Covered Caramel Apple Slices, turning simple apple slices into decorated little confections the whole family can personalize.

I love the way the tart snap of Granny Smith or Honeycrisp apples plays with rich dark chocolate chips in these showstopper treats. Chocolate Covered Caramel Apple Slices are more than dessert, they’re a conversation starter at any table; messy, pretty, and a little rebellious.

Picture an Apple Slice Dipped In Chocolate then dressed with whatever makes you smile, each bite a mix of crunch and gooey caramel promise. I find myself testing flavors and coming up with silly combos, and honestly they keep surprising me.

You’ll want to bring these to parties just to watch faces light up.

Ingredients

• Apples bring crisp, tart bite, fiber and vitamin C, keep slices fresh longer
• Soft caramels make sticky sweet coating, mostly sugar, adds chewy texture
• Chocolate gives rich flavor and sweetness, provides fat and antioxidants sometimes
• Toasted pecans add crunch, healthy fats and protein, little salty nuttiness
• Flaky sea salt balances sweet, brightens flavors, trace minerals but low sodium benefit
• Crushed pretzels give savory crunch and salt contrast, shortbread adds buttery sweetness
• Lemon juice helps prevent browning, adds bright tartness, small vitamin C boost
• Mini chips make extra chocolatey bites and pleasing texture, tiny pockets of sweetness

Ingredient Quantities

• 3 large apples firm varieties like Granny Smith or Honeycrisp
• 12 ounces soft caramels about 36 individually wrapped
• 2 tablespoons heavy cream or whole milk optional
• 10 to 12 ounces dark or milk chocolate chips or chopped chocolate
• 1 to 2 teaspoons neutral oil like vegetable or light coconut oil optional
• 1 tablespoon lemon juice optional to help keep slices from browning
• Flaky sea salt for sprinkling optional
• 1 half cup chopped toasted pecans or peanuts for topping
• One third cup mini chocolate chips or chopped chocolate for topping
• One third cup sprinkles or nonpareils for topping
• One half cup crushed pretzels or crushed shortbread cookies for topping
• Wooden popsicle sticks or toothpicks to hold slices optional

How to Make this

1. Wash and core the apples, then slice into about 1/2 inch rounds (or into wedges if you prefer). Pat dry and brush both sides with the tablespoon of lemon juice to slow browning, then stick a wooden popsicle stick or toothpick into each slice near the edge so it wont split later.

2. Line a baking sheet with parchment paper and set aside, have your toppings ready in small bowls: chopped toasted pecans or peanuts, mini chocolate chips, sprinkles or nonpareils, crushed pretzels or crushed shortbread, and flaky sea salt.

3. Unwrap the caramels and put them in a microwave safe bowl with the 2 tablespoons heavy cream or whole milk if using. Microwave in 20 to 30 second bursts, stirring between each, until smooth and pourable. You can also melt them in a small saucepan over low heat, stirring so they dont burn.

4. Dip each apple slice into the warm caramel, letting excess drip back into the bowl, then place on the parchment. If the caramel is thick, warm it a little more; if it gets too runny chill the sheet briefly so it firms up.

5. Chill the caramel coated slices in the fridge for 10 to 15 minutes so the caramel firms up and wont slide off when you coat with chocolate.

6. Melt the chocolate chips or chopped chocolate with 1 to 2 teaspoons neutral oil in a microwave safe bowl in 20 to 30 second bursts, stirring until glossy and smooth. Or melt over a double boiler. The little bit of oil helps thin and give a shiny finish, dont add too much.

7. Working in batches, dip each caramel apple slice into the melted chocolate, fully or halfway as you like, let excess drip off, then lay back on the parchment. If the chocolate starts to thicken, warm it gently again.

8. Immediately decorate the chocolate coated slices while the chocolate is still wet: press chopped pecans or peanuts on some, sprinkle mini chocolate chips on others, add sprinkles or nonpareils, press on crushed pretzels or shortbread, and finish a few with flaky sea salt. Press toppings lightly so they stick.

9. Chill the finished slices in the fridge for 15 to 30 minutes until the chocolate is set. Store in a single layer in the fridge and serve chilled. Quick tips: dont overheat chocolate or caramels, work on one tray at a time so toppings stay fresh, and toast nuts first for more flavor.

Equipment Needed

1. Sharp chef’s knife (for coring and slicing the apples into ~1/2 inch rounds)
2. Sturdy cutting board
3. Baking sheet lined with parchment paper or a silicone baking mat
4. Microwave-safe bowl and a heatproof spatula (for melting caramels or chocolate)
5. Small saucepan or double boiler (optional, if you prefer stovetop melting)
6. Wooden popsicle sticks or toothpicks to insert in each slice
7. Several small bowls and teaspoons for toppings (keeps things organized)
8. Measuring spoons (tablespoon for the lemon juice and teaspoons for oil)
9. Cooling rack or extra baking sheet to chill and transfer the finished slices in the fridge

FAQ

Caramel Apple Slices (Chocolate Covered) Recipe Substitutions and Variations

• 3 large apples
  • 3 medium pears (Bosc or Anjou), they hold up well and slice like apples
  • 3 crisp Asian pears, same crunch and less browning
  • About 1.25 lb pre-sliced apple mix, if you want quicker prep
• 12 ounces soft caramels (about 36 individually wrapped)
  • 1 cup jarred caramel sauce or dulce de leche, warmed so it coats easily
  • 12 oz dulce de leche (canned), same sweet caramel flavor, thicker so thin with a splash of cream
  • Homemade quick caramel (1/2 cup brown sugar + 2 tbsp butter + 2 tbsp cream), cooked till smooth
• 10 to 12 ounces dark or milk chocolate chips or chopped chocolate
  • Chocolate melting wafers or candy melts, melts smoother and sets faster
  • White chocolate or almond bark for a contrasting look and sweeter taste
  • Chopped high quality baking chocolate bars, same weight, break into small pieces to melt evenly
• 1 half cup chopped toasted pecans or peanuts for topping
  • Chopped toasted almonds or walnuts, same crunch and toasty flavor
  • Toasted flaked coconut for chew and crunch, good nut-free option
  • Toasted sunflower or pumpkin seeds, great if you need nut-free crunch
  • Crushed graham crackers or crushed shortbread for a sweet, buttery crunch

Pro Tips

1. Keep the apple slices dry even after you use lemon juice to stop browning, pat them with a paper towel or the chocolate wont stick and the caramel may slide off, also stick the popsicle stick in near the edge so the slice wont split later.

2. Melt caramels slowly, heat in short bursts and stir, add just a little cream to loosen them not make them soupy, if the caramel gets too runny pop the tray in the fridge for a few minutes before dipping so it firms up and wont slide under the chocolate.

3. For glossy chocolate dont overheat it, melt low power in the microwave or use a double boiler and stir a lot, a teaspoon of neutral oil helps smooth and shine but dont add too much, if the chocolate seizes try warming a tiny bit of cream and stirring it in slowly.

4. Have all toppings ready and work in small batches, press toppings lightly so they stick but dont mash the chocolate, toast nuts for way more flavor, store the slices single layer in the fridge and let them sit a few minutes at room temp before serving so the chocolate isnt rock hard.