Ingredients1 h 30 m servings 589
- Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
- Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 589 calories; 34.6 73.3 8.9 1 67 Full nutrition
ReviewsRead all reviews 12
Excellent! I used Honey Crisp apples and semisweet chocolate. Sprinkled with sundae nuts and some fall leaf sprinks. I had NO trouble with the chocolate not sticking - in fact, it stuck pretty t...
I chose to make smore's chocolate apples, I first dipped in chocolate (used ghiradelli semisweet bars), let cool a bit at room temp (the toppings will drip off if you don't cool the chocolate fi...
SO easy and the apples came out looking "professional." I used a 24 ounce bag of semi-sweet chocolate chips. I had enough to make 13 small-ish apples. Of course, after you roll the apples in ...
These were delicious and easy to make. The tart apples with the sweet chocolate made a wonderful combination, and they looked beautiful. I agree with another reader that the toppings would not...
These were great! I did have a problem with getting the nuts and candy to stick, so I left them off. I will make again next halloween.
Easy, easy!! Apples were cold from refrigerator - no problem with chocolate sticking. Found rolling the apples in the coating messy and difficult - so sprinkled the coating around the apples. ...
Very good. I used crushed up heath bars with chopped dried cranberries. They were delious! Thanks! Choco is thick, but good.