Caramel Apple Slices (no sliding caramel!)
Caramel Apple Slices are the easiest way to enjoy this classic fall treat! Start with chocolate covered apple slices (the key to preventing sliding caramel). Then drizzle generously with rich, creamy caramel and sprinkle with your favorite toppings. For more festive flair, check out our ideas to make fall-themed or Halloween caramel apple slices.
Servings: 48 slices
Calories: 261kcal
Ingredients
- 4 apples any variety
- 11 oz (about 2 cups) chocolate wafers
- 11 oz caramel bits or squares
- 4 tablespoon heavy cream
Toppings (optional ideas)
- White chocolate drizzle see notes for recipe
- Chopped nuts walnuts, pecans, peanuts, macadamia nuts
- Mini chocolate chips
- Shredded coconut
- Chopped candy bars snickers, butterfinger, heath, m&ms
- Mini marshmallows
- Crushed Oreos
- Cereal Fruity Pebbles, Fruit Loops, Golden Grahams, Cinnamon Toast Crunch
- Sprinkles see post for links to our favorites
Instructions
Chocolate Coating
- Line two cookie sheets with parchment paper. Wash apples under hot water briefly, then scrub with paper towel to remove the waxy coating. Dry well.4 apples
- In a microwave-safe bowl, melt the chocolate wafers for 1 minute, then stir well. Continue heating in 30-second increments, stirring in between until completely smooth.11 oz (about 2 cups) chocolate wafers
- Cut apples into ½ inch slices, about 12 slices per apple.
- Pat one apple slice dry with paper towels, then dip ¾ high in the melted chocolate. Allow excess to drip off, then wipe one side clean on the edge of the bowl (see photo in post). Lay the slice clean side down on the prepared baking sheet. Continue dipping remaining apples, drying each slice before dipping. Refrigerate apples until chocolate is set, about 10 minutes.
Prep Toppings
- Meanwhile prepare your toppings. Now is a good time to make the white chocolate drizzle, if desired (see notes for recipe). You can also chop nuts, crush Oreos, etc.
Caramel Topping
- Once apples are set, microwave half the caramels (5.5 oz) and 2 tablespoon heavy cream in a microwave-safe bowl on high for 30 seconds. Stir, then continue microwaving at half-power in 15 second intervals, stirring in between until the caramel is completely smooth.11 oz caramel bits or squares, 4 tablespoon heavy cream
- Working with half of the apples, drizzle the caramel generously over the chocolate covered parts of the apples (caramel directly on the apple will weep or slide off). Immediately drizzle with white chocolate (if using) and add toppings before the caramel sets. Set aside or refrigerate to set.
- Melt the second half of the caramel and remaining 2 tablespoon of heavy cream like before. Drizzle remaining apple slices and add toppings. Set aside or refrigerate to set.
- These are best served fresh. Store in the fridge for up to 3-4 hours or at room temperature for 1-2 hours. The longer they sit, the more chance they will weep (the juice will start leaking out and soften the candy toppings).
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
Tips & Tricks
- Cut the apples right before using, then pat them very dry with paper towels before dipping in chocolate.
- Use fresh caramels (not those ones in the pantry from last October).
- Reheating the caramel too much will make it hard to work with and cause it to set up too firm. If you need to reheat it, reheat in 15 second increments on half power.
- Add toppings quickly after the caramel or they won’t stick.
- When removing from the tray, use sharp kitchen scissors to cut away overhanging caramel drizzles. This will give you nice, clean edges!
Nutrition
Calories: 261kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 245mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg