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Caramel Apple Slices with Chocolate Drizzle

Caramel apple slices with chocolate drizzle—bite-size wedges dunked in silky caramel and finished with dark-and-white chocolate zig-zags. Crisp, tart apples stay bright using a quick lemon-water soak before caramel dipping.
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Prep Time 20 minutes
Cook Time 2 minutes
chill times 35 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 3 Granny Smith or Honeycrisp apples
  • 2 cup cold water
  • 1 tbsp lemon juice
  • 24 wooden popsicle sticks or short treat sticks (optional)
For the caramel
  • 1 bag (11 oz) caramel bits
  • 2 tbsp heavy cream
For the drizzle and toppings
  • 0.5 cup semisweet chocolate chips
  • 1 tsp coconut oil, divided
  • 0.25 cup white chocolate chips
  • 0.33 cup roasted salted peanuts, finely chopped
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 microwave-safe bowl

Method
 

Prep the apple slices
  1. Line a baking sheet with parchment paper for easy release and mess-free chilling.
  2. Stir the lemon juice into the cold water in a large bowl.
  3. Core each apple and cut it into 8 wedges to make 24 slices total.
  4. Soak the slices in the lemon water for 5 minutes to prevent browning.
  5. Drain the slices and pat them completely dry with paper towels, removing all surface moisture so caramel sticks.
  6. Insert a stick into the skin end of each wedge, if using.
Make and dip in caramel
  1. Microwave the caramel bits and heavy cream in a microwave-safe bowl in 30-second bursts, stirring between bursts, until silky smooth (about 1½–2 minutes).
  2. Let the caramel cool for 2 minutes so it thickens slightly and coats the apples evenly.
  3. Dip each apple slice about two-thirds of the way into the caramel, letting excess drip back into the bowl, then place on the parchment.
  4. While the caramel is still tacky, sprinkle chopped peanuts over each slice.
  5. Chill the tray for 10 minutes until the caramel firms up.
Add chocolate drizzle and set
  1. Microwave the semisweet chocolate chips with ½ tsp coconut oil in 30-second bursts, stirring until smooth.
  2. Drizzle the semisweet chocolate over the slices in thin zig-zag lines with a fork.
  3. Melt the white chocolate chips with the remaining ½ tsp coconut oil using the same 30-second-burst method, stirring until smooth.
  4. Drizzle the white chocolate over the dark chocolate lines.
  5. Sprinkle each slice with a few flakes of sea salt.
  6. Chill for 15 minutes until the chocolate is set, then serve cold.

Notes

Pro tip: pat the wedges very dry—any lingering water will cause the caramel to slip. Store covered in the refrigerator up to 3 days; for best texture, assemble and dip close to serving. Freezing is not recommended because the apple’s crispness can soften. For a dairy-reduced swap, use coconut cream in place of the heavy cream to make a caramel-style coating (texture may vary slightly).