Caramel And Three Chocolate Apples
Instructions:
- 6 Large Red apples
- 6 Small Wooden dowels −; (6\" long)
- 2 Cup Caramel; warm
- 2 Cup Melted milk chocolate; warm
- 2 Cup Melted white chocolate; warm
- 2 Cup Melted semi−sweet chocolate; warm
- 2 Cup Pecan pieces; toasted
- Wash and pat dry each apple. Place each skewer down the center of each apple.
- Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely.
- Place on the baking sheet and refrigerate until firm.
- Dip each caramel apple for a second time in the melted milk chocolate, coating completely.
- Place on the baking sheet and refrigerate until firm.
- Dip each apple a third time in the white chocolate, coating completely.
- Place on the baking sheet and refrigerate until firm.
- Dip each apple for a final time in the semi−sweet chocolate, coating completely.
- Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve.
- This recipe yields 6 apples.