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Caramel And Three−Chocolate Apples
6
6
2
2
2
2
2
Large Red apples
Small Wooden dowels −; (6" long)
Cup Caramel; warm
Cup Melted milk chocolate; warm
Cup Melted white chocolate; warm
Cup Melted semi−sweet chocolate; warm
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.
Caramel And Three−Chocolate Apples
82
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