Fall-Inspired Chocolatey Caramel Apples
Serving Size / Yield
- 5 granny smith apples
- 5 craft sticks
- 11 oz. caramel
- 12 oz. dark melting chocolate
- 1 1/2 C. sprinkles (we used a Fall blend)
Line a cookie sheet with lightly greased parchment paper. Pour sprinkles into a shallow dish and set aside. Remove the stems from your apples and replace with craft sticks. Place caramel in a large microwavable bowl with a splash of water. Microwave for one minute, remove, and stir. Repeat until caramel has completely melted. Carefully and quickly dip each apple into the caramel and transfer to your prepared baking sheet. Refrigerate for one hour. Melt the chocolate according to instructions on packaging. Dip each caramel apple in chocolate and roll in sprinkles. Return to prepared baking sheet and refrigerate until ready to serve.