Chocolate Caramel Apples

Chocolate Caramel Apples

Yield: 6 apples
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 20 minutes
  • Total Time: 50 minutes


For the Caramel:

  • 1 stick unsalted butter
  • ½ cup Swerve Brown
  • ½ cup heavy cream
  • ¼ teaspoon salt

To Decorate:


  1. Wash and dry the apples, then insert a stick into the top of each one.
  2. Line a cookie sheet with parchment paper.
  3. In a medium saucepan, combine all of the ingredients for the caramel.
  4. Place over medium heat and bring to a boil.
  5. Reduce to a simmer and continue cooking for 10 minutes, stirring occasionally.
  6. Place the pot of caramel in an ice bath and stir until it thickens to the consistency of pancake batter.
  7. If the caramel becomes too thick, place over low heat and stir until it thins out.
  8. If the caramel begins to separate stir in water, ½ teaspoon at a time, until it comes back together.
  9. Spoon the caramel over the apples, one at a time, then place on the prepared cookie sheet.
  10. Transfer to the refrigerator while you prepare the melted chocolate.
  11. Place the chopped nuts in a medium bowl.
  12. Place the 6 ounces baking bar in a medium heatproof bowl and microwave in 30-second intervals, stirring in between, until melted.
  13. Dip the end of one of the apples into the melted baking bar, then into the nuts.
  14. Transfer the apple to the cookie sheet and repeat with the other apples.
  15. Transfer the apples to the refrigerator to chill.
  16. Enjoy!