Gourmet Double Dipped Chocolate & Toffee Caramel Apples

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First, they’re sweet. Then, they’re tart. These treats are sweet, with an outer coating of milk and white chocolate, crunchy toffee bits, and smooth caramel. Finished with a tart center from the crisp Granny Smith apples, the combination is perfection. It’s been a while since I’ve had a caramel apple and I couldn’t resist making these homemade delights. These Gourmet Double Dipped Chocolate & Toffee Caramel Apples are easy to make, yet are just fancy enough to make an impression when serving!

I wanted to indulge a little bit by making these, yet also step it up a notch!

I decided to use Granny Smith apples since I’m a fan of the tartness. And they’re so crisp – my mouth is watering when I think of biting into one right now. You may also use another variety that is your favorite!

Even though these apples look fancy-dancy and may look intimidating, I was surprised by how easy they were to make! They would be a great option to whip up to take to your next fall get-together or as an unexpected dessert for a night in with the fam. And, they make sweet gifts, literally!

Prep

Gather your ingredients and supplies. Here’s what you’ll need:

• 6-8 small-medium Granny Smith apples, washed & dried
• 50 pieces, soft caramels, such as Kraft or Werther’s Originals, unwrapped
• 2 tbsp water
• water for double-boiler
• 1 tbsp butter
• 10 oz milk-chocolate melting wafers, such as Ghirardelli
• 4 oz white chocolate, such as Baker’s
• 1-2 cups English toffee bits, such as Heath

• 6-8 craft sticks
• 1 sheet parchment paper/wax paper
• Baking sheet
• Medium pot
• Medium microwave-safe/glass bowl, to melt the caramels
• Two medium glass bowls; one to melt the milk-chocolate & one to melt the white chocolate
• Bowl or plate, for the toffee pieces
• Spatula(s)
• Two butter knives
• Piping bag and tip or ziplock bag

1. Wash and dry the apples. Refrigerate the apples until chilled, about an hour.

Tip – If possible, use organic apples. Conventional apples will have a wax coating, which may inhibit the caramel from sticking when dipped. However, conventional apples can be washed with a fruit/vegetable wash to remove the waxy coating.

I used smaller apples since they are easier to eat and handle. The smaller apples are sure to satisfy your sweet tooth though, with all the chocolate, toffee, and caramel, they make the perfect snack size.

2. Insert a craft stick into the core of the apple, down through the stem. Push down until it is halfway down the apple. (Remove the stems by twisting, before inserting the craft stick.)

3. Line a baking sheet with parchment paper and coat it with a thin layer of butter.

4. Unwrap the caramels. Place in a medium, microwave-safe/glass bowl. Add the water.

How to Make Gourmet Double Dipped Chocolate & Toffee Caramel Apples

Dip the Apples in Caramel

1. Microwave the caramels and water until smooth and melted, heating in small intervals; stir between intervals. Start with 45 seconds; stir. Microwave 30 seconds; stir. Reduce time to 10-15 second intervals, stirring in between, until smooth and melted. (If you prefer to use a double boiler for melting the caramels, go for it! I chose the microwave to save a little time. Also, a double-boiler will be used later, to melt the chocolate, so choose whichever method you prefer.)
2. You may transfer the caramel into a better vessel to dip, at this point, if you would prefer. I used a spouted 4 cup glass Pyrex measuring bowl.
3. Hold the craft stick and dip each apple, one at a time. Swirl in the caramel to coat the apple. Hold the stick upright, allow the excess caramel to drip off. Use a butter knife to scrape the bottom of the apple. Scrape the end of the knife on the edge of the bowl. Place the apples on the buttered parchment paper-lined baking sheet. Work quickly! You will notice the caramel starting to harden the longer it sits and it will be more challenging to coat the apples.
4. Once the apples are coated in caramel and placed on the parchment-lined baking sheet, place in the refrigerator. Allow apples to chill, approximately 5-10 minutes, or until caramel is firm.

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Dip in Milk-Chocolate

1. Make a double-boiler. Fill a medium pot with water, about halfway. Bring water to a boil, then reduce heat to simmer. Place a medium bowl on top of the pot.
2. Place 10 oz milk chocolate melting wafers in the bowl. Keep on low heat. The chocolate will start to melt. Stir frequently, until the chocolate is completely melted. Turn off heat.
3. Remove the apples from the refrigerator.
4. Dip each apple, one at a time, into the chocolate. You may dip half of the apple, or dip up to the top of the apple, right under the line of the caramel. Holding the stick upright, swirl the apple at a slight angle so the excess chocolate may drip off. Use a butter knife to scrape off the excess chocolate on the bottom of the apple.
5. Place the milk chocolate coated apples on the parchment paper-lined sheet. Return to the refrigerator. Chill slightly, a minute or two. The chocolate should be soft enough to dip into the toffee pieces. (Caution – if the chocolate is too firm, the toffee pieces won’t stick.)

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Dip in Toffee Pieces

1. Add toffee pieces to a plate or small bowl.
2. Remove apples from the refrigerator.
3. Gently dip each apple, one at a time, into the toffee pieces. Coat as far up the apple as you would like. Gently press pieces into the chocolate, if needed. Return the apples to the parchment-lined sheet.
4. Place apples in the refrigerator to chill, approximately 5 minutes.

Top with White Chocolate

1. Return pot to burner. Remove the bowl used for the milk-chocolate. Bring water to a boil, then reduce heat to simmer. (The pot should still have water in it, yet you may need to add more if it evaporated from the first use.)
2. Place 4 oz white chocolate in the second medium bowl and place it on the pot. Keep on low heat. The chocolate will start to melt. Stir frequently, until the chocolate is completely melted. Turn off heat. Allow the chocolate to cool slightly, a few minutes.
3. Prepare your piping bag with a tip with a very small opening. Or, you may use a Ziplock bag, cutting a small hole in the corner after you have poured in the chocolate.
4. Pour the chocolate into the piping bag (using your finger to cover the opening of the tip). Or, pour into a Ziplock bag, seal, and then invert and cut a small hole into one of the bottom corners.
5. Remove apples from the refrigerator. Leave on the sheet.
6. Quickly make zig-zags across the tops of the apples with the chocolate. Repeat in the opposite direction.
7. Return apples to the refrigerator to completely firm up.

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The apples may be stored as-is, in the refrigerator, until ready to be displayed or eaten. You may also individually wrap the apples in cellophane bags and tie them with a ribbon for a party favor or gift.

Before eating, let the apples sit at room temperature for about 30 minutes. This will help the caramel soften a little bit.

The classic way to enjoy these treats is right off of the stick. But, if you’re afraid you’re gonna lose a tooth that way (me: raising my hand), then cutting off of the stick into slices is a great choice! (My preferred method!)

These Gourmet Double Dipped Chocolate & Toffee Caramel Apples are such a treat! I brought them to my sister’s house to share with her family for dessert tonight-they did not disappoint…only that I didn’t bring more!

Enjoy!

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