So I have decided that this is how I’m eating all my fruit from now on.
Can’t it be a thing? Fruit covered in caramel, chocolate, and toasted coconut?
Fruit is fruit, people. It still counts.
An apple a day and all that. Pretty sure it doesn’t go “an apple a day keeps the doctor away, but ONLY IF IT’S PLAIN”.
These Samoa Caramel Apples came to me in a dream.
Actually, that is a lie. The only dreams I have are the kind where I dream that I wake up, do laundry and get Jon David ready for school, only to wake up and discover that I’m still in bed and never got up at all!! Then I’m like, “I thought I already got up and did all this, how is this possible? DREAMS ARE EXHAUSTING!!”.
The worst dreams are the ones where you already got up and did all the things but you really didn’t.
True story. Food dreams are always better.
What ACTUALLY happened is that I was making a different Samoa-flavored recipe for later in the week when I noticed a lonely bowl of green apples on my counter.
Then I was like, “I wish someone would eat those things,” (but not me, shhh). Then I was like, “Eureeka!! Maybe if I covered them in this Samoa stuff, someone WOULD eat them!!”.
Just kidding. I don’t say Eureeka. But the rest of that sentence is true.
Sorry this is so confusing.
They’re great for neighbors or teachers. Or yourself.
(mostly for yourself, just being honest here)
- 5 large Granny Smith Apples
- 11 oz bag of caramel bits*
- 2 TBS water
- Roughly 12 oz melting chocolate*
- 2 cups of sweetened, shredded coconut, toasted*
- Wooden sticks for apples
- *see notes
- Line a small baking sheet with wax paper and spray with nonstick cooking spray. Wash and dry apples thoroughly. Insert a stick in the bottom of each and set aside.
- In a microwave safe bowl, heat caramel bits and water, stirring every 30 seconds until smooth and melted. Dip apples in caramel, letting the excess drip off and scraping the bottoms before placing on prepared baking sheet. Refrigerate apples for roughly 20 minutes.
- Melt chocolate according to package directions (I used the microwave). Dip apples 2/3 of the way into the chocolate, allowing excess to drip off. Immediately roll in toasted coconut. Place back on prepared baking sheet to set.
- Keep stored in the refrigerator.
Caramel bits are small pieces of unwrapped caramels that are made for melting. Normal caramels work just was well, but are not nearly as easy!! You can find caramel bits in the baking aisle near the coconut, nuts, and chocolate chips.
I used Ghirardelli Dark Chocolate Melting Wafers in this recipe, but any almond bark or candy melts would work. I found the melting wafers on the baking aisle near the chocolate chips.
To toast coconut, place coconut in a cold pan on the stove. Turn burner heat to medium low, stirring constantly until toasted. Remove from heat and let cool.
Have a fabulous Monday and thanks for reading!!