Ingredients
Scale
Materials/Ingredients Needed:
- Large apple (I used Granny Smith, but you could use any variety you prefer)
- 1 ½ c milk chocolate chips (you could substitute dark chocolate, white chocolate, or mix milk and dark together)
- Small popsicle sticks
- Sharp knife
- Paper towels
- Spoon or silicone spatula
- ¼ c orange candy melts
- ¼ c white candy melts
- 2 sandwich size baggies
- ⅓ c caramel bits
- Sprinkles in various colors and shapes
- Parchment paper
- Baking sheet
Instructions
- Begin by slicing the apple vertically to make 5-6 ¼” slices, avoiding the core of the apple. Pat dry between two paper towels. Make a small slit in the bottom of each apple slice, and insert a small popsicle stick about ½” into the apple slice.
- Melt the chocolate chips per directions on the package. (I melted them in the microwave, but you could also melt them on the stove top) Using a spoon or silicone spatula, spoon the chocolate over the apple slices, covering all sides and the edges. Place on a parchment paper lined baking sheet, and put in the refrigerator to harden for approximately 10 minutes.
- Once hardened, remove from the refrigerator. Melt the orange and white candy melts, and caramel bits according to the package instructions. Open a sandwich baggie, and drape over your hand. Fill each bag with the melted orange and white candy melts. Cut the tip of the baggie with some kitchen shears. Pipe different designs of the orange and white candy melts onto the chocolate covered apple pops. Next, drizzle the melted caramel on each pop, and then immediately add sprinkles. (I found it easiest to add the sprinkles to the caramel, as the orange and white candy melts harden too quickly, and it was hard to get the sprinkles to stick to them)
- Let sit for a few minutes to allow the caramel to harden a bit, and then they are ready to enjoy! Refrigerate any leftovers for up to 2 days. Let the pops reach room temperature before eating if removed from the refrigerator, or the chocolate will flake off very easily.
