Active Time: 45 minutes

Yields 3 gourmet apples

Ingredients:

3 medium Granny Smith or Braeburn Apples

1 cup toasted walnuts, chopped

1/2 cup dried cherries, halved or chopped

Caramel:

11 ounce bag of Kraft Caramels

3 tablespoons heavy whipping cream

Praline Pecans:

1 cup chopped pecans

1/4 cup light brown sugar, packed

2 tablespoons heavy whipping cream

1/2 tablespoon butter, softened

Dark Chocolate Blend:

1 cup quality bittersweet chocolate chips or baking bar (roughly chopped) – see note below

1 cup quality semi-sweet chocolate chips or baking bar (roughly chopped) – see note below

2 tablespoons coconut oil

Milk Chocolate:

1 cup good quality milk chocolate chips or baking bar (roughly chopped)– see note below

1/2 tablespoon coconut oil

White Chocolate:

1 cup quality white chocolate baking bar (roughly chopped)– see note below

Or use 1 cup Trader Joe’s or Callebaut White Chocolate Baking Chips

1/2 tablespoon coconut oil

Note: Use chocolate that contains cocoa butter and not a cocoa butter substitute such as palm kernel oil. If using chocolate baking bars, roughly chop the chocolate into small pieces for melting purposes.

To make the Caramel– Use 25 Kraft Caramels. Unwrap each caramel and place in a ceramic or glass microwave safe bowl. Add 3 tablespoons of heavy whipping cream. Microwave for 2 minutes. Remove from microwave and stir with a wooden spoon. If the caramel is not smooth, return to the microwave for 1 minute more then remove and stir. Any unused portion can be stored tightly covered in the refrigerator. When using the caramel for a recipe, remove it from the refrigerator and microwave until smooth.

To make the Praline Pecans– Preheat oven to 350 degrees. Use the 1/2 tablespoon of butter to grease a parchment paper-lined baking sheet. You can also use a well-buttered square glassware baking dish. Stir the pecans, brown sugar and whipping cream together then pour onto the lined baking sheet. Place in the oven for 4 minutes then remove and turn the praline pecans once with a wooden spoon. Return to the oven for about 3 more minutes. Remove the praline pecans from the oven and spoon onto a plate lined with the well-buttered wax or parchment-lined paper. Spread the pecans flat onto the plate. Do not allow the nuts to be piled together. Allow the praline pecans to cool. Store any unused praline pecans (well wrapped and placed in a plastic freezer bag) in the freezer for up to 3 months.

To make the Toasted Walnuts– Preheat oven to 350 degrees. Place the walnuts onto a parchment paper-lined baking sheet. Roast the walnuts in the oven for about 5 to 6 minutes until they are slightly browned and smell toasted. Remove from the oven and allow to cool.

To prepare the Melted Chocolate– you will need to melt each type of chocolate (dark chocolate blend, milk chocolate, and white chocolate) separately in a dry microwave-safe glass or ceramic bowl. For the Dark Chocolate Blend– combine the bittersweet and semi-sweet chocolate and add the coconut oil. Place in the microwave for 30 seconds then remove and stir with a dry wooden spoon or rubber spatula (no metal); repeat this process at shorter intervals, stirring every 15-20 seconds. Once the pieces are mostly melted (the remaining bits will melt in the residual heat), remove from the microwave and stir until chocolate is completely melted and smooth. For the Milk Chocolate– repeat the same melting process as above. For the White Chocolate– repeat the same melting process as above but use shorter interval times. Place the white chocolate in the microwave for 20 seconds then remove and stir; repeat this process at shorter intervals, stirring every 10-15 seconds.

Milk Chocolate Caramel Apple with Praline Pecans (drizzled with White Chocolate)– dip a caramel coated apple into the melted milk chocolate and place onto a plate lined with wax paper. Place the apple in the refrigerator until the chocolate sets. Remove from the refrigerator and dip the apple once more into the milk chocolate. Roll the lower half of the apple into the praline pecans. Drizzle the top half of the apple with white chocolate. Place onto the wax paper-lined plate and return to the refrigerator to set.

Dark Chocolate Caramel Apple with Toasted Walnuts (drizzled with Milk & Dark Chocolate)– dip a caramel coated apple into the melted dark chocolate and place onto a plate lined with wax paper. Place the apple in the refrigerator until the chocolate sets. Remove from the refrigerator and dip the apple once more into the dark chocolate. Roll the lower half of the apple into the toasted walnuts. Drizzle the top half of the apple with milk chocolate then with dark chocolate. If you prefer, you can do extra layering of milk and dark chocolate drizzle. Place the gourmet apple onto the wax paper-lined plate and return to the refrigerator to set.

Dark Chocolate Caramel Apple with Dried Cherries (drizzled with White & Dark Chocolate)– dip a caramel coated apple into the melted dark chocolate and place onto a plate lined with wax paper. Place the apple in the refrigerator until the chocolate sets. Remove from the refrigerator and dip the apple once more into the dark chocolate. Top the upper portion of the apple with the dried cherries. Drizzle white chocolate over the cherries and upper portion of the apple. Place the apple in the refrigerator until the chocolate sets then remove and drizzle with dark chocolate. Place in the refrigerator to set. Remove from the refrigerator and drizzle with more white chocolate. If you prefer, you can do extra layering of white and dark chocolate drizzle. Place the gourmet apple onto the wax paper-lined plate and return to the refrigerator to set.

Toppings – Other toppings to use can include toasted coconut, toasted pistachios or other nuts, dried blueberries or cranberries, white chocolate (also milk or dark chocolate) ganache drizzle, and more.

Dark, Milk or White Chocolate: The gourmet apples can be dipped in and drizzled with the chocolate of your choice. You can use bittersweet, semi-sweet, dark chocolate blend, milk or white chocolate for any of the varieties listed above.