Caramel and Chocolate Dipped Door County Apples

These apples are a delicious, fun dessert and are also great for favors or as a gift for around the holidays.
November 15, 2013


Clean and dry the apples. Line a baking pan with parchment paper and spray with nonstick food spray. Place a stick in each apple.

Unwrap caramels and place in a medium to small-sized pot. Add the water and cook on very low heat until the caramels melt. Watch carefully so it doesn’t burn.

Place the chocolates in two separate bowls. Carefully microware until melted. Be very careful with the white chocolate as it can burn easily.

Dip the apples into the caramel. Dip bottoms into the chopped almonds then “paste” a few cherries onto the bottom of the apples by inserting them onto the caramel. Use a spoon to spin chocolate around the apples in a decorative design.

Set apples on the prepared parchment baking pan. Let chocolate and caramel dry for several hours.

Place in individual plastic bags (these can be purchased at most party supply stores) and then tie bag with a decorative ribbon.

Makes 6 apples


  • 6 sticks for apples
  • 6 large firm red apples
  • One 11 ounce bag of caramels
  • 2 tablespoons water
  • 4 ounces of bittersweet chocolate
  • 4 ounces white chocolate
  • ¾ cup chopped toasted almonds
  • ½ cup dried Montmorency cherries
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