Real Recipes From Real Home Cooks ®

holiday chocolate caramel apples

(3 ratings)
Blue Ribbon Recipe by
Stephanie Van Den Berg
Pataskala, OH

I received one of these as a gift last year and loved it so much I made them for all my neighbors this year. They are easy and cost me about $2.30 each including wrapping and ribbon. For a baby shower favor, I decorated with white chocolate and iridescent sprinkles then tied up with pink ribbon. Cute!

Blue Ribbon Recipe

I love caramel apples. But never had one layered with all these delicious flavors and then topped with candy and sprinkles. They were delicious! These would make great gifts and would look lovely set out on a holiday table. I could not find a block of caramel so I used some caramel candy instead. Worked great!

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 2 Hr 45 Min
method Stove Top

Ingredients For holiday chocolate caramel apples

  • 10
    very large apples, gala, envy, pacific rose. about 8 oz. each
  • 2 1/2 lb
    block caramel, I use Peter's
  • 2 lb
    chocolate cand-quik
  • 1/2 lb
    white candi-quik
  • 1 pkg
    holiday M&M's
  • 1 pkg
    Heath toffee bits
  • 1 bottle
    holiday sprinkles of choice-I used snowflakes and holly
  • 10
    7" caramel apple sticks
  • 10
    goodie bags and ribbon
  • 10
    muffin top papers

How To Make holiday chocolate caramel apples

  • 1
    In a large double boiler melt caramel over medium heat. This will take about 45 minutes when using block caramel.
  • 2
    While caramel is melting, wash apples and remove labels and stem. Dry well. Place sticks into top of apple. Push down firmly but do not go through bottom of apple. Set aside. Prepare Candi-Quik by breaking into smaller pieces.
  • 3
    Place parchment paper on counter top, table or tray. When caramel is melted dip each apple up to stem area. Twirl to remove excess caramel. Transfer to parchment paper. Let set so caramel can harden about 30-45 minutes. While caramel is setting up, melt chocolate Candi-Quik in double boiler over medium-low heat. Be careful not to overheat or you will end up with "dull" chocolate.
  • 4
    Pick apples up and trim excess caramel off the bottom where it has pooled. Kitchen shears work very well for this task. Place excess caramel back into double boiler for later use. Dip each apple into chocolate, twirl to remove excess chocolate. Set on clean sheets of parchment. While chocolate is setting up, melt white Candi-Quik in double boiler.
  • 5
    Drizzle white chocolate onto one apple at a time and working quickly, sprinkle liberally with toffee bits. Place M&M's on wet chocolate. Sprinkle with decorative sprinkles. Repeat until all apples are completed.
  • 6
    Place apple in a muffin top paper or pastry cups (found at Candy/Cake decor supply) Place apple into goody bag. Secure around stick with twisty tie, then tie with ribbon. Store in refrigerator for up to five days.
  • 7
    Remove from refrigerator and allow to warm up a bit at room temperature before cutting into wedges.