Color & Control:

Fresh Caramel Apple Pops

Now here’s a creative twist on the concept of “fruit snacks”! For your next fall party, dress up apple slices with chocolate, caramel, sprinkles, and nuts.


2 granny smith apples
8 wooden pop sticks
8 ounces semisweet chocolate, melted
3 ounces vanilla caramels, unwrapped
1 teaspoon heavy cream or milk
4 ounces milk or white chocolate, chopped or milk or white chocolate baking pieces
Assorted sprinkles and/or chopped nuts


Core apples and slice crosswise into 12 slices so there is a hole in the center of each slice. Discard the end slices of each apple (8 slices total). Pat dry.

Carefully insert a pop stick into each slice, making sure not to go through the hole. Dip each apple slice in melted semisweet chocolate and set on a parchment- or waxed paper-lined baking sheet. Set aside and allow chocolate to set.

Meanwhile, in a small saucepan combine caramels and cream. Cook and stir over medium-low heat until smooth.

Once chocolate has set on the apple slices, carefully spoon caramel in the holes of the apple slices. Chill until caramel has set (30to 60 minutes).

In a small microwave-safe bowl heat milk or white chocolate on 100% power (high) for 30 seconds or until melted and smooth when stirred.

Transfer chocolate mixture to a small resealable plastic bag and snip a small hole in one corner.

Once caramel has set on the apple slices, decorate as desired by piping melted chocolate onto the pops. If desired, roll in or sprinkle with assorted sprinkles and/or chopped nuts.


To store, place in a single layer in an airtight container. Refrigerate for up to 2 days. Let stand at room temperature for 5 minutes before serving.

Photo: Hannah Bigot


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