Tuesday, October 4, 2016
Chocolate Dipped Apple Slices
three apples, thickly sliced
chocolate almond bark
butterscotch or caramel chips
white almond bark
Slice your apples fairly thick so the chocolate has something to hold on to. Slice until you reach the seeds from both sides, the cut off the two ends of the core, as shown in the picture.
Melt six bricks of a package of chocolate almond bark in the microwave, in 30-second intervals, stirring until smooth. Dip each of the apples, covering them as much or as little as you like, and place them on wax paper-covered baking sheets. Immediately place them in the refrigerator.
Melt the chips and white bark in separate bowls in the microwave using the same technique. Drizzle them onto the slices in pretty patterns. Put them back in the refrigerator.
Since you can't save these longer than a few hours, eat them as soon as they have hardened. Saving them just leads to soggy, brown apples, and that's just a waste of good chocolate.