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Chocolate Caramel Apple Heart Pops


  • Preparation time : 30 minutes
  • Cooking time : 40 minutes
  • Rising time : 15 minutes
  • Servings : 4
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Ingredients

  • 4 cups (1 L) Rougemont McIntosh Apple Juice
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) whipping cream
  • 1/4 tsp (1 mL) ground cinnamon
  • Pinch sea salt
  • 1 pkg (12 oz/340 g) dark chocolate chips
  • 3 apples, sliced into 1/2 inch thick rounds

Directions

  1. In heavy-bottom saucepan set over medium-high heat, bring apple juice to boil. Reduce heat to medium-low; simmer for 25 to 30 minutes or until thickened to honey-like consistency and reduced to 1 cup (250 mL).

  2. Stir in brown sugar and butter; cook for 1 to 2 minutes or until simmering. Add cream; cook for 1 minute. Remove from heat. Stir in cinnamon and salt. Set aside.

  3. Meanwhile, melt chocolate in microwave-safe container, stirring every 30 seconds, for 1 to 2 minutes or until smooth. Using a 2 1/2-inch (6 cm) heart-shaped cookie cutter, cut out hearts from apple rounds. Insert lollipop stick into bottom of each heart.

  4. Dip apples into chocolate mixture; arrange on parchment paper–lined tray. Refrigerate for 10 to 15 minutes or until set. Drizzle apple juice caramel over apples; refrigerate until set.

  5. Tip: Any leftover caramel can be refrigerated in an airtight container for up to 1 month. Drizzle over ice cream, fruit, oatmeal or any of your favourite desserts!

Apples that can be used in this recipe