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Chocolate Turtle Apple Slices Recipe
Ben Carraoli

Chocolate Turtle Apple Slices Recipe

I just made these Chocolate Turtle Apple Slices, and I can’t stop smiling! Honestly, they’re one of my favorite fall treats because they feel fancy but are so easy to make. The combination of crisp apples, rich chocolate, gooey caramel, and crunchy pecans is irresistible. I love how each bite reminds me of chocolate turtles in mini form.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 very large Fuji apples – I love Fuji apples because they’re thick sweet, and hold up well under chocolate.
  • 3 ½ cups semi-sweet chocolate chips – use high-quality chocolate for a smooth glossy coating.
  • 1 tablespoon coconut oil – this keeps the chocolate silky and prevents it from hardening too quickly. Refined coconut oil is best so it doesn’t add a coconut flavor.
  • 1 cup caramels melted – I prefer Kraft caramels because they melt evenly and stay soft.
  • ½ cup chopped pecans – toast them lightly for extra crunch and a deeper flavor.

Method
 

  1. Start by washing and slicing your Fuji apples into ½-inch thick pieces. Make a small slit at the bottom of each slice and insert a popsicle stick. This makes dipping much easier and gives each piece a fun presentation.
  2. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals. Stir until smooth and glossy. Dip each apple slice fully in the chocolate, letting excess drip back into the bowl before placing on the parchment-lined sheet.
  3. Microwave caramels in a separate bowl until smooth, being careful not to overheat. Drizzle caramel over each chocolate-covered apple slice and sprinkle with chopped pecans while the caramel is still warm.
  4. Refrigerate the apple slices for about one hour so the chocolate and caramel set. Once firm, they’re ready to enjoy. These treats are best eaten the same day for maximum freshness.

Notes

  • I always pat apple slices dry before dipping to prevent watery chocolate.
  • Using a high-quality chocolate makes a huge difference in taste and shine.
  • Don’t rush the caramel drizzle; use a spoon or a small piping bag for even coverage.
  • I like to toast the pecans slightly—it brings out more flavor.
  • Refrigerate on a sheet with raised edges to catch any dripping caramel.