The Busy Bee's Chocolate Apple Dessert

Red rose themed chocolate apple Chocolate covered apples, Valentine

Prepare the apples. Wash and dry the apples, then cut them into 1/2″ slices. Remove any seeds/stem. Pat the slices dry. Melt the chocolate. Melt the chocolate in 30 second intervals in the microwave, stirring in between. Once completely melted, stir in the coconut oil. Dip the chocolate.

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Add chopped chocolate (or chocolate chips) to a heat-safe bowl. Microwave in 30 second intervals, stirring well between each interval, until completely melted. Optional: add 1 tablespoon coconut oil to thin it out (makes it easier to dip). Dip each apple slice in chocolate, using a spoon to coat the entire slice.

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Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples. 3. In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture. 4.

The Busy Bee's Chocolate Apple Dessert

Melt Chocolate. Melt half the chocolate since you want to make this in two batches since the chocolate hardens. So melt ¾ to 1 cup of chocolate chips in the microwave. Melt for 1 minute, checking and stirring every 15 minutes. After a minute, if it's still not melted, add another 30 seconds.

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Step 5 - Coat Apples. Dip your apple slice into the melted chocolate, using a spoon to ensure it is fully covered. Once coated, transfer the slices to a baking tray lined with parchment paper for them to set. For faster chocolate hardening, simply refrigerate the chocolate-covered apple slices.

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STEP 1: Break the chocolate up into pieces and add it to a microwave-safe, small bowl with the coconut oil. Microwave the contents in 30-second increments until the chocolate mixture is smooth. STEP 2: Wash and dry the apples. Slice the apples into rounds (½ -¾ inch thick), remove the core and seeds.

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Refrigerate for 5-10 minutes, until the chocolate is set. While the apples are chilling, place caramel squares in a microwave-safe bowl. Add the heavy cream and microwave on high for 20-30 seconds at a time, stirring between intervals until the mixture is melted and smooth. Set aside to cool.

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Line a baking sheet with parchment paper. Slice both of the apples and cut out the core where necessary. Mix the yogurt, protein powder, and peanut butter (optional) together. Dip each apple into the yogurt mixture, coating evenly, and set on the baking sheet with parchment paper. Freeze for 45 minutes to 1 hour.

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Instructions. Preheat the oven to 180°C (350°F). Grease and flour a 20 cm square baking tin. Peel, core and chop the apples up into small chunks. Place the apple juice and apples in a saucepan and simmer gently until the apple breaks up easily. Puree the apples, measure out 225 g and set aside to cool.

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The full instructions are below in the recipe card. Step 1: Preheat the oven to 350°F. Spray a 13"x 9" baking pan with non-stick cooking spray. Step 2: Use a medium-sized mixing bowl and whisk the flour, cocoa powder, baking soda, cinnamon, allspice, and salt.

The Busy Bee's Chocolate Apple Dessert

Apples: Any variety of red apple works for this recipe. I use honey crisp! Additions: Other mix ins, like raisins and chopped walnuts, are also delicious in these bars. Try decreasing the chocolate chips to 1/3 cup and adding 1/3 cup of raisins and 1/3 cup of walnuts. Or use 2/3 cup chocolate chips and 1/3 cup walnuts or raisins.

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Chocolate Apple Dessert Recipes 167,197 Recipes. Last updated Mar 14, 2024. This search takes into account your taste preferences. 167,197 suggested recipes. Double Dipped Chocolate Caramel Apples KitchenAid. caramels, water, apples, chopped nuts, distilled vinegar, semisweet chocolate chips and 2 more.

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Step three: Add the second measure of brown sugar and use a whisk or fork to combine it with the other dry ingredients. Step four: Grate the apples and add to dry ingredients, oil, and eggs. Combine with a wooden spoon. Step five: Spoon the cake batter into your prepared cake tin, and sprinkle on the crumble topping.

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After at least 30 minutes, melt the caramels with 2 tsp of milk over low heat on the oven, stirring occasionally OR melt by microwaving in 20-second increments, stirring after each, until fully melted. Add another 1-2 tsp of milk if needed to make the caramel more drizzly. Once caramel is melted, immediately remove the chocolate-covered apples.

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Place the skewered apple wedges in a bowl and toss them with lemon juice to prevent browning. Set them aside. In a microwave safe bowl, melt the semi-sweet chocolate chips in 30 second intervals, stirring after each interval, until the chocolate is completely melted. Line a baking tray or board with parchment paper.

The Busy Bee's Chocolate Apple Dessert

Preheat the oven in 350ºF /180ºC. Butter a 9-inch glass or ceramic dish. In a small bowl mix sugar and cinnamon. For the crumble, in a large bowl (or the bowl of a food processor) add flours, cocoa, brown sugar and lightly mix.