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Caramel and Three Chocolate Apples
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6 large red apples
6 (6-inch) small wooden dowels
2 cups caramel sauce, warm
2 cups melted milk chocolate, warm
2 cups melted white chocolate, warm
2 cups melted semisweet chocolate, warm
2 cups 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 white chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve.
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Other Recipes from this Episode
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