Spooky Dipped Apples Recipes

Steps:

• 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.

Steps:

• Insert wooden pop stick into stem end of each apple. Cover baking sheet with waxed paper; spray with cooking spray.
• Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
• Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat. Let excess caramel drip off. Scrape bottoms of apples; place on prepared baking sheet. Let stand until caramel is set.
• Spoon melted semi-sweet chocolate into resealable plastic bag. Cut small piece from one of the bottom corners of bag. Drizzle chocolate over dipped apples. Repeat with white chocolate. Decorate apples with candy corn. Refrigerate 5 min. or until chocolate is firm.

Steps:

• Put the chocolate in a heatproof bowl set over a pan of just simmering water, being careful that the bowl doesn't touch the water. Stir frequently for 10 mins until completely melted, smooth and shiny. Remove from the heat. Alternatively, heat the chocolate in short bursts in the microwave, stirring between each burst, until melted.
• Put the apples in a heatproof bowl and pour over boiling water from the kettle. Drain carefully, and wash under hot water to remove any residual wax on the skin. This helps the chocolate stick better. Pat dry with kitchen paper, remove the stalks and push a lolly stick or skewer in its place.
• Line a baking tray or large board with baking parchment. Hold the apples by their sticks and dunk into the melted chocolate. Use a spoon to coat the tops of the apples if you like. Once the apples are completely coated, hold over the bowl for a few seconds for excess chocolate to drip back into it, then place, stick pointing up, onto the prepared tray. Leave to set for a minute or two.
• Tip the decorations into separate bowls. When the chocolate on the apples is just starting to set but not fully firm, sprinkle the decorations onto the apples. Hold them on their side and rotate using the stick to completely cover. Place back on the tray and leave until completely set.
• If using the white and dark chocolate to decorate, heat each separately, as you did the milk chocolate in step 1, then leave to cool slightly. Melt the dark chocolate first, then when the chocolate apples are set hard, use a teaspoon to drizzle this over them, again holding the stick so the apple is on its side and rotating the apple. Have a sheet of baking parchment underneath to catch any drips. Place back on the tray and leave to set, then repeat the process using the white chocolate. Will keep in an airtight container in a cool place for two days.

Steps:

• Wash apples, then dry completely. (Note: In order for the chocolate to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the melted chocolate.)
• Cover plate with parchment; spray with cooking spray. Insert wooden pop stick into stem end of each apple.
• Melt chocolate in small microwaveable bowl following microwaving directions on package. Stir in oil. Dip bottom half of each apple in chocolate mixture, turning until evenly coated. Sprinkle nuts over chocolate. Place on prepared plate.
• Refrigerate 20 min. or until chocolate is firm. (The dipped apples can be refrigerated up to 2 days before serving.) Cut each apple in half to serve.

Steps:

• Bring 3 inches of water in a medium saucepan to a boil.
• Insert a craft stick into the top end of each apple.
• Dip the apples, 1 at a time, into the boiling water for 20-30 seconds, this will remove the wax coating on the apples. Dry thoroughly and place onto a sheet pan lined with parchment or wax paper.
• Prepare the caramel by adding caramel candies and milk to a medium saucepan over medium heat. Stay close and stir often while the candies melt. Once melted, remove from heat and allow to sit about 1 minute.
• Dip each apple in the caramel, turning slowly to coat. Continue to turn, allowing any excess to drip back into the saucepan.
• If desired, dip the bottoms of each apple into nuts, chocolate chips or other garnish.
• Cool apples completely on the prepared sheet pan then wrap individually and store for 2 to 3 days in an airtight container.

Steps:

• Remove stems from apples and insert stick into each apple. Set aside.
• Place chopped nuts into small pie pan or dish. Set aside.
• In a small saucepan over medium heat, melt caramels with 2 tablespoons water, stirring until smooth. Reduce heat to the lowest setting just to keep caramel melted (if using an electric stove turn off but keep pan on burner ).
• Preparing one apple at a time, dip apple into the melted caramel, twirling to remove excess. Immediately roll caramel coated apple into the nuts.
• Place on wax paper to set, while preparing the remainder of the apples.
• Put chocolate chips and shortening in small microwave safe bowl.Melt on high for 30 seconds to one minute. Pour melted chocolate into a thick large plastic bag (ziplock baggies works well).
• Snip a tiny hole in corner of bag and drizzle chocolate over apples, while holding and turning apple to cover all sides.
• Chill for 2 hours to set.