Chocolate and Caramel Apples
Chocolate caramel coated apples on a stick and dipped in chopped nuts, too! These are great for fall parties or for gift-giving, wrapped in pretty cellophane and tied with bright, shiny curling ribbon.
6 medium tart apples, washed and dried
6 wooden skewers or ice cream sticks
1/2 cup chopped nuts
1/4 cup semi-sweet chocolate chips
2 tablespoons water
1 (14-ounce) package caramel candies
- Insert skewer/stick in stem end of apple. Place nuts into a small shallow bowl. Line a baking sheet with waxed paper. Set aside.
- In heavy, 2-quart saucepan melt chocolate chips, water and caramels over low heat, stirring constantly, until mixture is smooth.
- Dip each apple into caramel mixture, spooning over apple until completely coated. (If caramel mixture hardens while coating apples, reheat over low heat.)
- Dip top of each caramel-coated apple into nuts; sprinkle a few loose nuts around the skewer. Place on prepared baking sheet and refrigerate until firm.
Makes 6 candy apples.
For Caramel Apples: Follow directions above, except omit nuts and chocolate chips. Dip each apple into caramel mixture, spooning mixture over apple until about 3/4 coated.
Tip: You can also substitute miniature semisweet chocolate chips, chocolate or colored cake sprinkles, toasted coconut or any combination of goodies for the chopped nuts. For gift-giving, wrap in pretty cellophane and tie with bright, shiny curling ribbon.