I believe that fall time is the best season for baking. Well, besides Christmas and the plethora of cookies that comes with it!
There is something about eating a slice of warm pie in front of a fire on a crisp fall evening that makes everything in the world seem alright.
Unfortunately, this recipe is not my grandmother’s apple pie but it is something that is just as enjoyable.
I wanted to officially welcome the fall season, despite it still being 87 degrees outside, by making an easy recipe that my son could assist me on. Caramel and/or chocolate dipped apples are a fall staple that most people already make so I chose that recipe but changed it up a bit.
There is nothing I despise more than eating the entire outside of a dipped apple only to have the inside left without any of the good stuff. Chocolate Dipped Apple Slices eliminates that problem, as they are just like regular dipped apples except you cut each apple into slices before you start dipping. Slices are also better for children because they are not as heavy and easier to eat.
- Popsicle or lollipop sticks
- Chocolate Melting Pieces (I used white chocolate wafers, Baker’s Microwaveable Dipping Milk Chocolate and Ghirardelli Dark Chocolate Melting Wafers)
The type of apple you use doesn’t matter, so long as it is fresh and crisp. Start by washing the apples. Then slice each one from the core out, leaving about 1/4 to 1/2-inch thick slices. You will then want to pat each side of the apple slice with a paper towel or flour sack to dry it. This will ensure that your main dip will adhere and not instantly slide off.
Insert a stick into the end of each apple slice and prepare your melting wafers as directed on the package. Have a sheet pan covered with a piece of parchment paper nearby. Note: the parchment paper will keep the dipped apple slice from sticking as it dries.
Take each apple slice and dip it in the melted chocolate (or caramel if you went that route). Lay it on the parchment paper and cover with the toppings of your choice while the chocolate is still wet.
The adding of toppings is where my assistant-baker really took charge! Our toppings of choice were sprinkles, marshmallows, M&Ms, caramel, white chocolate, and English Toffee Baking Bits.
Do not, I repeat, do not put your hot caramel or hot white chocolate on top of the wet chocolate if you are using either as a topping. If you want to do both chocolate and caramel you will need to let the first layer completely dry before adding the second.
Once all your slices are decorated put your masterpieces into the fridge to harden for at least 15 minutes. Then eat and enjoy!
these are not the most elegant thing I have ever made, but they tasted dang delicious!
What are some of your favorite toppings for chocolate or caramel dipped apples? Let me know in the comments!