Chocolate, Caramel, and Pecan Dipped Apples...12 Weeks of Christmas Cookies & Sweets

These were great fun to make, and even with my mistakes, my apples were a terrific treat, and I think they’d be a perfect addition to a holiday dessert tray.  The Honeycrisp apples do have a terrific crispness and flavor, but they are a bit too sweet to complement the caramel and chocolate, be sure to use a tart apple.  Andrew snubbed these, although he did say that if I skipped the caramel and nuts, double-dipped the chocolate, and rolled the apples in M&Ms, he might taste them.  Brett ate one wedge, and suggested that white chocolate would be better.  Co-workers, however, loved them!  So will you!

Chocolate, Caramel, and Pecan Dipped Apples
4-6 small tart apples
14 oz bag caramels (I used Kraft)
3 cups semi-sweet chocolate chips
2 tablespoons shortening
1 tablespoon water
2 cups pecans, toasted and chopped
2 tablespoons unsalted butter, melted
1/8 teaspoon Kosher salt
Lollipop sticks or craft sticks

Rinse apples in warm water, then dry thoroughly and remove stems.
Insert lollipop stick into core and set aside.
Line a baking pan with parchment or foil; be sure to spray foil with non-stick spray.  Set aside.
To toast pecans, preheat oven to 350 degrees and line a baking sheet with parchment.
Spread pecans on baking sheet and toast pecans for 8-10 minutes.
Remove from oven and immediately toss pecans with melted butter, then sprinkle on Kosher salt.
When cool enough to handle, coarsely chop, pour into a shallow dish, and set aside.
In a microwave-safe bowl, combine unwrapped caramels and 1 tablespoon of water. 
Microwave in 30 second intervals, stirring after each interval, until caramel is melted and smooth.
Dip apples into caramel, using a spoon to pour caramel over apples.
Place caramel-coated apples into pecans and roll until covered as desired.
Place on prepared sheet and refrigerate for 30 minutes.
Some of the caramel will slide off – just mold the caramel and pecans back around the apple.
After the apples have chilled, combine chocolate chips and 2 tablespoons shortening in a large microwave-safe bowl.
Microwave in 30 second intervals, stirring after each interval, until chips have melted and chocolate is smooth; alternatively, you can place chocolate and shortening in a double-boiler and melt.
Dip caramel coated apples into chocolate, using a spoon to assist with the coating.
Place on prepared sheet and chill until chocolate is firm.
To serve, remove lollipop stick and sliced into wedges.