Fall desserts like caramel apples, apple cider donuts, and various pies are all exciting--but filling and, well, a little cumbersome to eat (caramel apples, we're looking at you). So we took caramel apples as inspiration for these apple pops: They're bite-sized snacks that merge the fun of cake pops with the insanely delicious toppings you find on caramel and candy apples. Just wait until you get a bite of this!
1-2 Fuji apples
1-2 Granny Smith apples
Apple cider donut holes (baked kinds work, too)
Cake pop skewers/sticks ()
() You can find these in craft supply stores like Michael's and Hobby Lobby.
For Chocolate Dip:
1 package mini semi-sweet chocolate chips
1 cup coconut oil
For Turtle Pops:
1/2 package Kraft America's Classic caramels
1 Tbsp water
For Cookie Pops:
Crushed Oreos (choose Fall Oreos if you want festive colors)
1/2 package milk chocolate chips
For Peanut Butter Pops:
Reese's Pieces, chopped
1/2 package white chocolate chips
1. Using a melon baller, scoop balls out of the Granny Smith and Fuji apples in equal numbers.
2. Cover a baking tray or plate with parchment paper.
3. In a microwave-safe container, combine the semi-sweet chocolate chips and coconut oil. Microwave in 40-second blasts on HIGH power, stirring in between, until the two have combined completely and the mixture is a thick liquid.
4. Gently stick skewers about half the way into the apple balls and donut holes and lay out on the tray.
5. One at a time, dip the apple balls and donut holes into the melted chocolate/coconut oil mixture, making sure that they're coated completely. Set them back on the parchment paper. Repeat for all apples and donuts on skewers.
6. Stick skewers in the fridge for 10-15 minutes, until chocolate has hardened.
7. Remove 1/3 of the skewers from the fridge and prepare to make Turtle Pops.
1. In a microwave-safe bowl (or on the stove in a small saucepan), combine the caramels and water. If microwaving, heat for 30-second intervals on HIGH heat, stirring between each blast. (If working on the stove, heat slowly over medium-low heat, stirring continuously.) The caramel is done when it has fully mixed with the water and is runny.
2. Leaving the pops on the parchment, use a spoon to drizzle the caramel liberally over the pops.
3. While the caramel is still wet, sprinkle on chopped pecan pieces.
4. Return these pops to the fridge.
1. In a microwave-safe bowl (or double boiler on the stove), warm milk chocolate for 30-second intervals at 50% power until fully melted.
2. Pull second portion of apple and donut pops from the fridge, and leave them on parchment.
3. One at a time, pull pops gently from the parchment paper, and dip them at an angle into the melted milk chocolate. Return them to parchment paper.
4. While the milk chocolate is still melted, sprinkle the pops with Halloween sprinkles and crushed cookie pieces. Tap lightly on the cookie pieces to make sure they stick to the chocolate, if needed.
5. Return pops to the fridge to harden.
Peanut Butter Pops
1. In a microwave-safe bowl (or double boiler on the stove), warm white chocolate for 30-second intervals at 50% power until fully melted.
2. Pull third and final portion of apple and donut pops from the fridge.
3. One at a time, pull pops gently from the parchment paper, and dip them at an angle into the melted white chocolate. Return them to parchment paper.
4. While the white chocolate is still melted, sprinkle on chopped Reese's Pieces candies and press into the chocolate gently if needed.
5. Return to fridge and let harden before serving.