Chocolate Dipped Apple Rings Recipes

CHOCOLATE DIPPED HALLOWEEN APPLE RINGS

Steps:

• Sandwich the apple rings between paper towels and pat dry.
• Crush 1 cookie into fine crumbs. Remove the filling from the other two cookies and cut each piece in half for wings.
• Use a knife to cut a small slit in the bottom of the apple rings and insert a lollipop or popsicle stick. Use the paper towels to dry the juice off.
• Melt the dark chocolate according to the package directions.
• For the spiders, add the eyes and crushed cookies while the chocolate is still wet. Dip the ends of the licorice strings in chocolate and attach to the top of the apple rings. This works better if you wait for the chocolate on the apple rings to set up slightly. You also may need to hold the leg for a few seconds before it is able to stand by itself. Add a little bit of crushed cookie over the chocolate dipped end to make it blend in better.
• For the bats, add the eyes and wings while the chocolate is still wet. Wait to add the chocolate chips and almond slivers until the chocolate has set up.
• Dip the tips of the almonds and the bottom of the chocolate chips in the chocolate and press to attach them to your bats.
• For the mummies, place the dipped apple rings on the tray and press the eyeballs in while wet. After you have dipped all 4 rings, spoon the remaining chocolate into a baggie and cut a small tip off. Drizzle randomly over the tops of the rings to create mummy strips.
• To serve these fun chocolate dipped Halloween apple rings, press the sticks into pot filled with styrofoam or wrap them up in plastic baggies and a bright colored string.

CHOCOLATE-DIPPED APPLE RINGS

Steps:

• Preheat oven to 225°. Core apples and cut crosswise into 1/8-in. slices. In a shallow bowl, mix sugar and cinnamon. Dip apple slices in sugar mixture to coat both sides; shake off excess. Arrange in a single layer on parchment-lined baking sheets., Bake 1-1/2 hours. Turn; bake 50-60 minutes longer or until apples are dry and slightly shriveled. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over simmering water, melt chocolate; stir until smooth. Dip apple slices in chocolate; allow excess to drip off. Place on parchment or waxed paper; decorate with sprinkles as desired. Let stand until set. Store in airtight containers.

MARBLED DIPPED APPLES

Steps:

• Line a baking sheet with wax paper. Insert ice pop sticks into the cores of the apples and set aside.
• Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few tablespoons second and third colors in to the base color; do not stir.
• One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbled patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 minutes to harden.

CHOCOLATE DIPPED APPLES

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

CHOCOLATE-DIPPED APPLE RINGS

Steps:

• Finely chop 8 ounces semisweet chocolate. Microwave three-quarters of the chocolate and 1 teaspoon shortening in 30-second intervals, stirring, until melted, then stir in the remaining chocolate until smooth. Dip dried apple rings in the chocolate; transfer to a parchment-lined baking sheet coated with cooking spray and chill until set.