Recipe courtesy of Emeril Lagasse
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Yield:
6 apples

Ingredients

  • 6 large red apples
  • 6 (6-inch) small wooden dowels
  • 2 cups caramel, warm
  • 2 cups melted milk chocolate, warm
  • 2 cups melted white chocolate, warm
  • 2 cups melted semi-sweet chocolate, warm
  • 2 cups pecan pieces, toasted

Directions

Wash and pat dry each apple. Place each skewer down the center of each apple. Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely. Place on the baking sheet and refrigerate until firm. Dip each caramel apple for a second time in the melted milk chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple a third time in the white chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple for a final time in the semi-sweet chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve.

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