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Peppermint Bark Caramel Apples 1

Peppermint Bark Caramel Apples

These Peppermint Bark Caramel Apples combine crisp Granny Smith apples with layers of buttery caramel, rich dark chocolate, creamy white chocolate, and refreshing crushed peppermint for a showstopping holiday dessert that's perfect for gifting or entertaining.
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Prep Time 30 minutes
Cook Time 0 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Holiday
Servings 6 apples
Calories 620 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Microwave-safe Bowls
  • Wooden Craft Sticks

Ingredients
  

For the Caramel Apples

  • 6 Granny Smith apples firm and unblemished
  • 2 cups premium caramel bits or 14 oz unwrapped caramel squares
  • 2 tablespoons heavy cream
  • 6 wooden craft sticks or popsicle sticks

For the Peppermint Bark Coating

  • 12 oz high-quality dark chocolate chopped (60-70% cacao)
  • 12 oz high-quality white chocolate chopped
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed candy canes about 10-12 candy canes

Instructions
 

  • Thoroughly wash and dry the apples, removing any wax coating with a quick dip in hot water followed by a gentle scrub. Insert wooden sticks firmly through the top of each apple, pushing about halfway through for stability. Line a baking sheet with parchment paper and lightly spray with cooking spray.
  • Combine caramel bits and heavy cream in a microwaveable bowl. Heat in 30-second intervals, stirring between each, until completely smooth (approximately 2-3 minutes total). Allow the mixture to cool slightly for 2-3 minutes until it thickens just enough to coat the back of a spoon.
  • Dip each prepared apple into the caramel, rotating to ensure complete coverage. Allow excess caramel to drip off, then place on your prepared baking sheet. Refrigerate the dipped apples for 15-20 minutes to set the caramel layer.
  • Melt the dark chocolate in a microwave-safe bowl, using 30-second increments and stirring between each until smooth. In a separate bowl, melt the white chocolate using the same technique, then stir in the peppermint extract.
  • Dip each caramel-coated apple into the dark chocolate, covering about 3/4 of the caramel layer. Allow excess to drip off before placing back on the parchment paper.
  • Once all apples are coated with dark chocolate, drizzle the white chocolate over each apple in a zigzag pattern. While the white chocolate is still wet, sprinkle each apple with crushed peppermint pieces, concentrating on the white chocolate areas.
  • Return the completed apples to the refrigerator for at least 30 minutes to fully set all layers. For the best texture contrast, allow the apples to sit at room temperature for 10 minutes before serving.

Notes

- Store in the refrigerator for up to 3 days wrapped individually in parchment paper and placed in an airtight container.
- For easier eating, slice apples into wedges using a warm knife for clean cuts.
- Honeycrisp, Pink Lady, or Fuji apples can replace Granny Smith for a sweeter flavor profile.
- For dairy-free options, use coconut cream instead of heavy cream and dairy-free chocolate.
- Make sure apples are completely dry before dipping to ensure the caramel adheres properly.
- Always add peppermint extract to the white chocolate, not the dark chocolate, to prevent seizing.

Nutrition

Calories: 620kcalCarbohydrates: 88gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 15mgSodium: 180mgFiber: 6gSugar: 75g
Keyword Caramel Apples, Peppermint Bark, Christmas Dessert, Holiday Treats, Gourmet Apples
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