Chocolate Caramel Apple Slice Pops

Hello! It’s that time of year again … apple season! If you’ve visited the apple farm like we have, then you have a bushel full of apples begging for your attention. Lucky for me, apples are a snacking staple in our house, so they tend to go pretty quickly. But, there’s always enough left over to use for fun recipes, and this one tops the list. How many times have you seen a delicious caramel apple, and when you attempt to dive in, you realize it’s really not the most enjoyable thing to eat? It’s messy, it’s hard to take bites without getting caramel all over the place, and, really, it’s almost ALL apple. Frustrating, right? The solution — swap out the full apples for slices! And now this fall favorite is actually fun to eat, and in a much more appropriate size for the littles (Livi loves them!).

Ok, so lets get started! First, a few pointers:

The slices need to be on the thicker side, 1/2 – 3/4 inch works well. If you slice them too thin, the popsicle stick won’t stay put, and your slices will fall apart.

Before you begin coating the slices in chocolate, you need to be sure the slices are patted dry — the drier the better, otherwise the chocolate will just slide off.

Finally, you need to let the chocolate cool and harden before you drizzle the caramel on top, otherwise you’ll have the same problem as if the apples aren’t sufficiently dry — both the chocolate and caramel will bleed together and start slipping off.

Ingredients

2 Large Apples

5 Cups Chocolate Chips

1 Tbsp Coconut Oil

1 Cup Caramels

1 Tbsp Milk

Chopped Nuts (Optional)

Line a baking sheet with wax paper.

Wash and dry the apples, then slice them into 1/2 – 3/4 inch slices, and pat dry with a paper towel. Cut a small slit in the bottom of each slice, and insert a wooden popsicle stick.

Microwave the chocolate chips for 2 mins, then add the coconut oil, and stir to combine.

Dip the apples in the chocolate to fully coat, then place each slice on the baking sheet to cool. If using nuts, sprinkle chopped nuts over each slice. Once all the slices are coated, put the baking sheet in the freezer for 15-20 minutes, until the chocolate has fully hardened.

In the meantime, microwave the caramels for 2 minutes, then add the milk, stirring to combine. Let the caramel sit and cool for 2-3 minutes. Once slightly cooled, drizzle the caramel over each apple slice.

Immediately place the baking sheet in the refrigerator for 15-20 minute until the caramel has cooled and hardened.

Best if eaten the same day. Enjoy!