Kitchen Simmer Chocolate Covered Apples with Nuts, Candy and Coconut

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Step #2: In a medium sized bowl, combine the chocolate chips and coconut oil. Melt chocolate for 20 seconds, then stir. Continue to cook in 15 second increments until the chocolate and coconut oil combine in a creamy chocolate covering. Step #3: Dip apple slices into melted chocolate, coating both sides. Use a knife inserted into the center or.

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1. Cut thick apple slices so the stick stays secure in the slice. Approximately 1/2 - 3/4 inch thick works great. 2. Make sure to pat down the apple slices to soak up any extra apple juice. 3. Allow some of the chocolate to drip onto the stick, this will act as a sort of edible glue that holds the stick and apple together. 4.

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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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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.

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Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots. Put the desired coating in a separate bowl.

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Add chocolate and coconut oil to a microwave safe bowl. Microwave the bowl uncovered for 30 seconds and stir the mixture. Repeat just until it is fully melted and mixed smooth. Wash and dry the apples. Slice the apples into about 8 pieces per apple. Optional step (to keep the apples from browning): Juice the lemon.

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Slice the apple into wedges, removing the core and seeds. In a small bowl, add chocolate chips. Microwave in 30-second intervals until completely melted, stirring in between. On a cutting board or parchment paper, place all the toppings separately. Dip each apple slice into the chocolate, then roll into a topping.

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Microwave until everything has melted. Heat in 30 second bursts so that the chocolate doesn't burn. Make a small incision in each slice of apple and carefully push one of the sticks into each slice. Coat each apple in chocolate and place on a lined tray. Decorate with different sprinkled, sweets, nuts and biscuits.

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In a microwave, add chopped chocolate to a heat-safe bowl that is large enough to fit the apples in but also not too wide either. Heat for 30 seconds, stir, repeat until smooth. Work one apple at a time. Tip the container (about 45 degrees) until the chocolate pools to one side. Insert the apple into the chocolate.

Kitchen Simmer Chocolate Covered Apples with Nuts, Candy and Coconut

Wash, dry and thinly slice the apples. In a small bowl melt the chocolate in the microwave in increments of 15 seconds stirring in between until the chocolate is melted. Dip apple slices in the melted chocolate so that half of the slice is covered in chocolate. Place on a sheet of parchment paper. Sprinkle pomegranate seeds, pumpkin seeds and.

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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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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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Use as sharp knife to carefully put a slit in the bottom of each apple. Gently insert a popsicle stick into the slit. Repeat for all apples. Melt chocolate in a microwave safe container at 70% power for 1 minute. Stir and continue to heat in 30 second increments on 70% power until melted. Stir until smooth.

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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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Place the baking sheet with the peanut butter dipped apples in the fridge for at least 30 minutes. After at least 30 minutes, melt the chocolate chips over low heat on the oven, stirring occasionally OR melt by microwaving in 20 second increments, stirring after each, until fully melted.

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Cut the apples into 3 thick slices each. Slice off the round ends so that they lie flat. Melt the chocolate in the microwave or in a bowl over a pan of boiling water on the hob. Use a sharp knife to create a small slit in the bottom of each of the apple slices and insert a lollipop stick. Use a small spoon to coat one side of the apple slices.