Spooky Dipped Apples - Kraft Recipes Top
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Spooky Dipped Apples

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Total Time

5 servings

These caramel-dipped apples are meant to be spooky looking. But folks are not easily scared off when there's chocolate drizzle and candy corn to enjoy!

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What You Need

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Make It

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  • Insert wooden pop stick into stem end of each apple. Cover baking sheet with waxed paper; spray with cooking spray.
  • Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
  • Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat. Let excess caramel drip off. Scrape bottoms of apples; place on prepared baking sheet. Let stand until caramel is set.
  • Spoon melted semi-sweet chocolate into resealable plastic bag. Cut small piece from one of the bottom corners of bag. Drizzle chocolate over dipped apples. Repeat with white chocolate. Decorate apples with candy corn. Refrigerate 5 min. or until chocolate is firm.

Special Equipment Needed

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this dessert, is 1 apple.

Special Extra

Omit chocolates. Coarsely chop 10 Halloween OREO Cookies. Coat apples with melted caramel as directed; immediately roll in chopped cookies. Let stand until caramel is set.


These dipped apples make a great gift idea. After coatings on apples are set, place each apple in plastic food gift bag, then tie closed with festive ribbon.


  • 5 servings

Nutritional Information

Serving Size 5 servings
Calories 420
Total fat 10g
Saturated fat 5g
Cholesterol 5mg
Sodium 210mg
Carbohydrate 83g
Dietary fiber 4g
Sugars 74g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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