Go Back
+ servings
Chocolate covered apples rolled in crushed candy, wrapped in clear bags with black ribbon on white platter.
Print Recipe
5 from 4 votes

Chocolate Covered Apples

A delicious fall treat, learn to make gourmet chocolate covered apples at home. The best treat of the season to make with the kids!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 apples
Calories: 277kcal
Author: Rachel

Ingredients

Apples

  • 10 Apples Granny Smith, Braeburn, or Gala, etc.
  • 16 oz Melting Chocolate see notes for varieties
  • Hard Toppings Oreos, Finely Chopped nuts, Sprinkles, Mini Chocolate Chips, Mini M&Ms, Shredded Coconut, Toffee Bits, Graham Cracker Crumbs, etc
  • Drizzle Toppings White or Dark Chocolate, Caramel, or Peanut Butter

Tools

  • 10 Extra-long Lollipop Sticks
  • 1 Hammer or kitchen mallet For crushing candies
  • Wax Paper
  • Deep bowls or container large enough to put the apple in

Instructions

  • Apples should be refrigerated for at least 30 minutes prior to dipping.
  • Prepare toppings. In a ziplock bag, place items for crushing like cookies and use a mallet to crush them finely. Smaller candies and bits will stick better than larger ones, so finely chop nuts or candies as necessary. Lay out toppings in small dishes.
  • Remove the stems from the apples. Stand the apples on a flat surface, stem side up. Insert the lollipop sticks vertically through the center core all the way to the bottom of the apple. Tap the stick with a hammer to push the lollipop stick down if you need to. Alternatively, you can slice the apples into ½ inch thick slices and add the lollipop sticks.
  • Set out an assembly line with the bowls of candy bars, spoons, and apples on wax paper on a cookie tray for easier transport.
  • Melt the chocolate. In a microwave, add chopped chocolate to a heat-safe bowl that is large enough to fit the apples in but also not too wide either. Heat for 30 seconds, stir, repeat until smooth. 
  • Work one apple at a time. Tip the container (about 45 degrees) until the chocolate pools to one side. Insert the apple into the chocolate. Swirl and turn the apple to coat with the chocolate until the sides are completely covered as you desire. If necessary, spoon chocolate up the sides to cover more area. Allow to excess to drip off. You can lightly bang the lollipop stick against an empty bowl rim to remove faster.
  • Dry toppings like nuts, sprinkles, or chocolate chips should be put on right away. I find it best to spoon or press candies on the sides while the apples sit in the dish of candy. You can also lift the apple, turn and set down on each side to press candies on. For toppings like caramel or peanut butter, let the chocolate harden first before topping.
  • Set apples on wax paper to cool and harden. Repeat chocolate and candy dipping for the remaining apples. Refrigerate until the outer shell is solid.

Notes

Best Chocolates to Use
  • In my humble opinion, this dulci frutta is the best supermarket variety of melting chocolate for dipping. The shell is even and it does have a solid chocolate taste.
  • My second choice would go to this chocolate melting bark, or Ghiradelli Wafers. Both work well and have good chocolate flavor. Double dip for a thicker coating.
  • Avoid anything called candy wafers or the stuff in the cake decorating aisle. Quite frankly, I want real chocolate and those don't taste as good.
  • Chocolate chips will leave a thick, lumpy coating.
 

Nutrition

Serving: 1apple | Calories: 277kcal | Carbohydrates: 64g | Protein: 0.7g | Fat: 3.6g | Cholesterol: 2mg | Sodium: 51mg | Potassium: 44mg | Fiber: 7.1g | Sugar: 47g | Calcium: 30mg | Iron: 1.8mg