Caramel Apple Chocolate Drizzle (Printable)

Crisp apple slices coated in smooth caramel topped with rich chocolate drizzle, ideal for snacking or gatherings.

# What You'll Need:

→ Fruit

01 - 2 large crisp apples (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)

→ Optional Toppings

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

# Directions:

01 - Wash and dry apples thoroughly. Cut each apple into 6-8 thick slices, removing the core and seeds. Pat slices dry with paper towels to ensure proper caramel adhesion.
02 - Insert a popsicle stick or lollipop stick into the base of each apple slice for convenient handling.
03 - Line a baking sheet with parchment paper and lightly grease to prevent sticking.
04 - Combine caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until fully melted and smooth (approximately 2 minutes total).
05 - Dip each apple slice halfway into melted caramel, allowing excess to drip off. Arrange slices on prepared baking sheet.
06 - Allow caramel coating to set for 5-10 minutes at room temperature or refrigerate for faster setting.
07 - Combine chocolate chips and coconut oil in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth.
08 - Use a spoon or piping bag to drizzle melted chocolate over caramel-coated apple slices.
09 - While chocolate remains wet, sprinkle with chopped nuts, sprinkles, or flaky sea salt as desired.
10 - Allow chocolate to set at room temperature or refrigerate until firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • You can have these ready in under an hour, which means impressing people without spending your whole day in the kitchen.
  • They taste like you hired a pastry chef, but honestly it's just melted candy and fruit doing the heavy lifting.
  • Everyone eats them, whether they think they're fancy enough or not—there's something about the combination of textures that just works.
02 -
  • Wet apples reject caramel like it's personally offensive—pat them absolutely dry with paper towels or your coating will slide off in chunks.
  • If your caramel gets thick or lumpy, a splash more cream and another 20 seconds in the microwave fixes it instantly.
  • Room temperature chocolate will seize up the second it touches moisture, so make sure your caramel layer is truly set before drizzling.
03 -
  • Keep your sticks, bowls, and parchment paper ready before you start melting anything—this process moves fast once you begin.
  • If you're making these for a crowd, melt your caramel and chocolate while everything is fresh rather than reheating; it flows better and tastes cleaner.
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