Chocolate Covered Caramel Apples are a decadent way to enjoy a serving of fruit treat. Crisp apples are covered with a layer of caramel, a layer of chocolate, and a coating of chopped candy bars and nuts.
- 4 ripe apples
- 4 wooden skewers
- 14 ounces (1 bag) soft caramel candy
- 2 tbsp water
- 10 ounces semi-sweet chocolate chips
- 2 tbsp shortening
- 2 cups chopped candy bars, chocolate, or nuts
1. Ready a baking sheet by coating it with aluminum foil and dispersion the foil with nonstick cookery spray.
2. Wash and dry the apples carefully. Vanish the stems, and stick the skewers steadfastly in the stem ends.
3. Space the unwrapped caramels and the water in a microwave-safe bowl. Cook for 1 minute, then shift, then cook for and added minute or until completely liquefied. The caramel should be glossy and tearfully by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Change it out of the caramel and twiddle it upside down to remove excess, then set it on the ready baking sheet. Repetition with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at lowest 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars or nuts and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.