Chocolate Turtle Apples

I feel like every year Christmas comes sooner and sooner. This year is no different. I mean, it’s not even thanksgiving yet! True, that’s next week but I still have heard Christmas music on the radio since BEFORE Halloween. Don’t get me wrong, I really enjoy the Christmas season. Something about sparkles and lights everywhere that just makes me happy, but at least wait until after Thanksgiving perhaps? Once that turkey is eaten, I say go for it. Decorate and watch movies and put up trees to your heart’s content. I’ve even read studies about how decorating early for Christmas can improve your overall mood. But…

Just like some people swear the cling onto the last days of summer, I cling onto the last days of fall. It’s the perfect time of year when it’s not too hot, not too cold and the sun is usually out and, let’s be real, picking apples and pumpkins is just so much fun! So, in honor of clinging to the last days of fall, I present to you this chocolate turtle apple recipe.

Think caramel apples’ sophisticated older sister. Dipped in caramel, then chocolate and sprinkles with some pecans. Yeah… they’re that good. And honestly pretty easy to make. Just melt, dip, and wait. These actually can be the perfect dessert to bring to a Thanksgiving meal. Cut it into slices and then it’s a great way for people to sneak just a little something sweet.

Ingredients
4 small Jazz apples
4 wooden kabob skewers
11 ounces caramel candies (I used Kraft brand for melting found in the baking section of the grocery store)
2 tablespoons water
2 cups semi-sweet chocolate chips
1 teaspoon coconut oil
½ cup chopped pecans

Digital Multicooker with Rice function
4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Set Time: 2 hours 20 minutes

Directions
1. Pierce the kabob skewer into the top of each apple directly down through the center until it feels snug. DO NOT push it all the way through. Set aside.
2. Place a piece of wax paper onto a large cookie sheet, set aside.
3. Put the caramel and water into the inner pot of the rice cooker; set for RICE (white rice or flash rice, NOT brown rice function).
4. Cook with the lid open,stirring constantly with a long-handled wooden or heat safe spoon until the caramel is all melted. Turn the cooker off.
5. Holding the apple over the inner pot, spoon the melted caramel onto the apple. Let the extra drip off, then set down on the wax paper lined sheet with the skewer straight up.
6. Repeat until all 4 apples are covered in caramel. Freeze for 20 minutes.
7. Once the caramel has hardened on the apples, place the chocolate chips into a heat safe bowl. Microwave the chocolate for 45 seconds.
8. Add the coconut oil to the chocolate and stir well. If needed, microwave the chocolate in additional 15 second intervals until melted, stirring vigorously after each heating.
9. While holding the by skewers over the bowl, spoon the chocolate over the apples. Sprinkle with the chopped pecans. Replace to the wax paper and repeat with all of the apples.
10. Freeze for 2 hours until the chocolate is fully set.

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