Return to Main Recipes Page/Return to Home Page

Apples, Chocolate Caramel (D)
Source: Linda Murchison, Northwest Florida Daily News columnist
Serves: 6

6 large red apples
6 small wooden dowels
2 cups caramel, warm
2 cups melted milk chocolate, warm
2 cups melted white chocolate, warm
2 cups melted semi-sweet chocolate, warm
2 cups pecan pieces, toasted

Wash apples and pat dry. Place one dowel in each apple.

Line baking sheet with waxed paper.

Dip each apple in caramel and refrigerate until firm. Continue process with each chocolate, being sure to refrigerate until firm after every dipping. Top with pecans as the last layer.

Poster's Notes:
The text that accompanied this recipe said that these apples would be similar to the Mrs. Prindable's apples that QVC sells.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A