chocolate-covered-apples

Chocolate-Covered Apples

Chopsticks or craft/popsicle sticks
4 Apples
5 ounces Semi-sweet Chocolate, chopped
1 teaspoon shortening
Coatings: M&M’s, cut up candy bars, chopped nuts, flaked coconut, colored sprinkles, mini-chocolate chips
Wax paper

I refrigerate the apples for an hour or two before; the warm chocolate adheres better and will harden quicker.

Wash apples and pull off the stems. Put a stick in the core of each one.

Get your toppings ready by placing each in a small bowl.

Melt the chocolate and shortening over a double-boiler or microwave 20 seconds at a time stirring in between until melted. Stir until smooth.

Put the apple in the chocolate and turn to coat using a spoon to help coat. Let excess drip off.

Roll in desired coatings and press gently with your hand to help adhere if needed. Use the spoon to drizzle more chocolate over the toppings. Place on wax paper to set. Apples can also be double-dipped. Let first coating of chocolate set before adding the coatings. Dip in chocolate again then roll in coatings.

I let them set on the counter for an hour or so, and then refrigerate for an hour before wrapping so they won’t stick to the packaging. I used clear Halloween ‘loot’ bags to package them. Keep them stored in refrigerator.

Source: Cinnamon Spice and Everything Nice

Advertisements