Chocolate-Covered Apples

Chocolate-Covered Apples

Halloween’s coming up! Which means tons of sweets, pumpkins, and “scary stuff”. One of the most popular treats at a Halloween party is, of course, those apples dipped in caramel + chocolate + toppings. Now, if you want a bit healthier way to make those, just skip the caramel!

These are so fun to make, just dip the apples in chocolate and coat them with any toppings. They also taste amazing, the kind where the chocolate just melts in your mouth with the sweet, juicy apple. And it works with other fruit too, like bananas and strawberries.
Chocolate-Covered Apples

Only thing you really have to pay attention to is after washing the apples, make sure they are completely dry before coating with chocolate. This is because chocolate can seize (turn brittle and not very nice) when in contact with even a drop of water. (I made the mistake last time, and let’s just say it wasn’t pretty 😦 )
Chocolate-Covered Apples

To make these Halloween treats, dip the skewered apples (I used chopsticks) into the melted chocolate.
Chocolate-Covered Apples

Rotate it in the desired bowl of toppings and place the apple on a parchment (or wax)-lined baking tray, stick facing upwards. Let it set at room temperature until chocolate is hardened, or put it in the fridge to hasten things up.
Chocolate-Covered Apples

Enjoy! (This is also a very cool activity to do with children!)
Chocolate-Covered Apples

Chocolate-Covered Apples

  • Servings: 5 apples
  • Difficulty: Easy
  • Print

5 apples, washed and totally dried
300 g dark chocolate, melted
Bowl full of desired toppings, such as chopped walnuts, shredded coconut, chocolate chunks, crushed graham crackers, etc.


  1. Skewer each apple with a chopstick or, if you want to go the natural way, a tree branch. Set up your work table, which means placing each sort of topping in a separate bowl, and lining a pan with parchment paper.
  2. Dip the apples in the melted chocolate, covering about 3/4 of the apple. Try to shake of any excess chocolate that might be dripping off.
  3. Twirl the apple in the bowl of toppings, making sure it gets fully covered before placing the apple, stick facing up, on the lined-pan.
  4. Repeat with the rest and let it set for about an hour at room temperature to harden the chocolate. If you want to speed things up, place it in the refrigerator.
  5. Can be stored at room temperature (if the weather’s cold). Or placed in the fridge for up to 3 days.

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