- 2 large granny smith apples
- 1 cup soft caramels, unwrapped
- 1 cup chocolate chips, semisweet or milk
- 1 cup mini M&Ms
- Popsicle or lollipop sticks (see Notes below)
- A few tablespoons of coconut oil or paramount crystals, if needed
- Line a baking sheet with wax paper and set aside.
- Slice granny smith apples into about 1/2 inch wide slices. You should be able to get between 3-5 slices, depending on how large your apple is.
- Use a paper towel to remove moisture on each side of the apple slices.
- Use a sharp knife to cut a slit into the apple base and slide the popsicle stick into it.
- Remove any exposed seeds and lay down apples onto the baking sheet.
- Melt the soft caramels in a microwave-safe bowl for 30-second increments, stirring between, until melted.
- Work quickly: especially when drizzling caramel as it solidifies fast.
- Use a spoon to spread the caramel on the apples, and let the caramel sit for a minute to set a bit.
- Melt the chocolate chips as you did the caramel.
- Slowly add paramount crystals (or coconut oil) to thin out the chocolate to make it easier to use.
- Spread or drizzle the chocolate on top of the caramel.
- While the chocolate is still hot, drop the M&Ms onto the top of the chocolate.
- Place the pan in the fridge to help the chocolate and caramel set.
- Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Popsicle or lollipop sticks: you can buy them as popsicle craft sticks or lollipop plastic sticks online. The latter are usually easier to insert into the apple slices.
- Brown apples: after a while, cut apples start to turn brown. To avoid browning, brush lemon juice (a small amount) on the exposed surface (bottom part) after the apple is assembled.
- Excess moisture: be sure to blot the apple slices, or the caramel and chocolate will not stick on the apples.
- Do they keep well? Not really, as the apple slices turn brown. These are best eaten just as they set or within a few hours.
- Variation: use different types of candy according to the occasion. Many of them come in different colors depending on the holiday, green and red for Christmas, pastel colors for Easter, etc.
- Caramel and chocolate: you can use just one. Or vary the type of chocolate.
- How to thin chocolate: as I mentioned before, chocolate sometimes needs to be thinned to drizzle easily. For this, I use coconut oil. Another way is mixing it with paramount crystals after it's melted. It's an ingredient extensively used in the candy-making industry.
- Prep Time: 20 minutes
- Category: Candy - Sweets
- Method: Cutting + melting
Keywords: candy apple slices