Caramel Apple Bar

Quick Tip

Apple Flavor Profiles:

Granny Smith: Tart and tangy. These green apples are a classic choice for caramel dipping.

Fuji: Sweet and juicy with a hint of tartness. Great with darker chocolates.

Honeycrisp: Super crisp with a balanced sweetness. Pairs well with almost any dip.

Braeburn: A balance of sweet and tart, with a firm texture. Great with peanut butter.

Golden Delicious: Mellow and sweet, great with robust flavors like butterscotch.

Red Delicious: Sweet and slightly floral. Pairs well with almost any dip.

Ingredients

Caramel Sauce

▢ 1 (10.8-ounce) bag soft caramels unwrapped

▢ 2 tablespoons water

▢ 1/3 cup heavy cream

▢ Salt optional

▢ Vanilla extract optional

Dipping Sauce

▢ 1 cup chocolate chips see note 1

▢ 2 teaspoons vegetable oil or canola oil

Apples

▢ Apples like Fuji, Granny Smith, or Red Delicious, see note 2

▢ 1 cup water

▢ 1/2 teaspoon salt

▢ Toppings as desired see note 3

Instructions

In a medium pot, combine unwrapped caramels, water, and cream. Heat on medium-low until caramels melt, stirring frequently until smooth.

Remove from heat and stir in salt and vanilla.

In a microwave-safe bowl, mix chocolate chips with oil. Microwave in 30-second intervals, stirring after each, until smooth. Transfer to a wide-mouth mason jar with a spatula. Alternatively, melt the chocolate directly in the jar, stirring thoroughly to avoid scorching.

Repeat with any additional chocolate chip flavors.

In a large bowl, combine 1 cup room-temperature water with 1/2 teaspoon salt. Slice apples into wedges and soak in the salted water for 5–10 minutes.

Drain in a colander, rinse under cold water, and shake off excess. Store in an airtight container in the fridge or at your Apple Bar. Pat dry before dipping to help sauces and toppings stick better.

Fill a 6-quart Crock-Pot halfway with water and set to high. Place prepared dipping sauces in mason jars into the Crock-Pot, avoiding water entry into the jars. Keep the sauces warm, adding water as needed, and stir occasionally.

Use a nut grinder, small food processor, sharp knife, or mini blender to finely chop cookies, pretzels, and nuts. Once prepared, organize your toppings in a muffin tin lined with liners or in miniature bowls.

Set up your serving area with the Crock-Pot of warm sauces, pre-sliced apples, and toppings.

Provide skewers or toothpicks for guests. Enjoy!

Recipe Notes

Note 1: You can make as many sauces as you want from whatever types of chocolate chips you like. White, semi-sweet, dark, milk, butterscotch, peanut butter, peanut butter and milk chocolate, the possibilities are endless!

Note 2: Balance dips and toppings with a mix of tart and sweet apples. Tart apples, like Granny Smith, pair well with sweet dips, while sweeter apples, like Fuji or Honeycrisp, complement bitter dips like dark chocolate.

Note 3: There are tons of toppings to choose from: blended-up Oreos, Graham Crackers, Nilla Wafers, Pretzels, Heath bar, toffee bits, mini chocolate chips, sprinkles, sweetened coconut flakes, raisins, dried cranberries or cherries, and pumpkin seeds.

Nutrition Note: Calories are for a serving of the caramel sauce.

Storage: Enjoy these bites the same day they’re made. Store any leftover diced apple pieces in an airtight container in the fridge for up to a day.