Chocolate Covered Apples
Servings 8 apples
Chocolate-covered apples make a festive and tasty treat, great for Halloween or whenever you want something sweet with a tart twist. They're dipped in melted chocolate and finished with your favorite toppings like candy, nuts, or sprinkles.
Ingredients
- 6-8 small or medium apples
- 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate, if you're vegan, use vegan chocolate
- 1 tablespoon refined coconut oil see notes
- 1/2 cup (100 grams) candy I used mini M&M's - see notes
- 1/2 cup (73 grams) peanuts very finely chopped
- wooden popsicle sticks or skewers
Instructions
- Prepare a baking sheet with a piece of parchment paper.
- Wash and thoroughly dry the apples to ensure the chocolate sticks to the apples. Make sure they’re completely dry!6-8 small or medium apples
- Insert a wooden popsicle stick into the top 6 apples (you may not have enough chocolate for the other 2, depending on how large your apples are) and almost all the way to the bottom.wooden popsicle sticks or skewers
- In a small microwave-safe bowl (you’re going to be dipping apples in the chocolate, so the bowl should be large enough to fit an apple), combine the semi-sweet chocolate chips and coconut oil. Microwave at half power, in 30-second intervals, stirring in between, until fully melted and smooth.1 cup (170 grams) semi-sweet chocolate chips, 1 tablespoon refined coconut oil
- Hold each apple by the stick and dip it into the melted chocolate, turning to coat evenly. Let excess chocolate drip off. Depending on your brand of chocolate, you may be able to add the candy now. Immediately after dipping each apple, keep the apple in your hand and sprinkle (see notes) the mini M&M's over the apples and then sprinkle the peanuts over the empty spots. But if the candy slides right off the chocolate because the chocolate is too thin, then refrigerate the apples for a few minutes until the chocolate is firm enough to hold up the candy. The photographer needed 6 minutes.1/2 cup (100 grams) candy, 1/2 cup (73 grams) peanuts
- Place the coated apples on the parchment-lined baking sheet. Refrigerate for 30 minutes or until the chocolate is set.
- After that, uncut apples can be stored in an airtight container at room temp for up to 3 days or refrigerated for up to a week.
Notes
- This recipe yields 6-8 apples, depending on size. The nutritional information was calculated based on a yield of 8 apples.
- You can use unrefined coconut oil if you don't mind coconut flavor.
- If you're gluten-free or vegan, make sure to use gluten-free and vegan chocolate and candy.
- Lots of recipes say to roll the apples in the candy/peanuts, but this just made a mess of the candy/peanuts. I thought sprinkling was much easier!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 268kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 1mgSodium: 6mgPotassium: 342mgFiber: 6gSugar: 22gVitamin A: 85IUVitamin C: 6mgCalcium: 32mgIron: 2mgNet Carbs: 26
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