Caramel Chocolate Apples

Crisp apples, lacquered with caramel and then blanketed with white and dark chocolate. Take note, this isn't your ordinary caramel apple recipe. There's caramel sauce hidden under that crisp chocolate shell. No sticky candy, so nothing clings to your teeth (or the counter, or the saucepan...). You will LOVE this!

And you need just 4 ingredients! Five if you want colored sprinkles...
How pretty are these?! I think they would be great for parties - kids and adults will devour them. Plus, you can make them up to 2 days in advance, so you can check at least ONE party food off your list ahead of time. I don't know about you, but I love when my party food is ready to roll at least one day in advance.

This recipe is also easy to double or triple as needed!

Note: It's best to start with chilled apples - that way the chocolate sets faster, before it drips all the way down to the bottom of the apple. Of course, that chocolate platform on the bottom is equally fabulous.

Caramel Chocolate Apples

4 fresh, crisp apples, rinsed and patted dry (I used Fuji, but any variety works), chilled
4 cake pop sticks
1/2 cup caramel topping, sold with the ice cream toppings
1 cup dark chocolate chips or melting wafers
1 cup white chocolate chips or melting wafers
Colored sprinkles

Insert the cake pop sticks into the stem end of the apples and arrange the apples on a large piece of parchment paper or foil. Drizzle the caramel sauce over the apples, starting from the top and allowing the caramel to drip down the sides.
Melt the dark and white chocolates (separately) either in small saucepans or in the microwave, checking and stirring every 30 seconds.
Spoon the dark chocolate over the apples; then spoon the white chocolate over top, allowing both to drip down the sides. Add the sprinkles before the chocolate sets.
Refrigerate until set.
Makes 4 caramel apples

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