A Gertrude Hawk caramel dipped apple with chocolate and delicious toppings on a flaky tart with vanilla ice cream
Tags
apples

Our hand-dipped Caramel and Chocolate Dipped Apples are transformed into a classic treat. We took an already-amazing apple, and made something Gertrude would be proud of. This tart takes everything you love about a classic apple tart, then makes it over-the-top with our hand-dipped Caramel and Chocolate Dipped Apple. 

First, what makes our Caramel and Chocolate Dipped Apples the best? We're glad you asked...We start with Washington State extra fancy Granny Smith apples, that are hand-dipped in buttery caramel made from locally made milk and cream, vanilla and sugar. We make this caramel the old fashioned way; blended and cooked in copper kettles. If that wasn't enough, we double dip the apples in milk, dark, or white chocolate before they are topped with your favorite things (of your choice) like sprinkles, nuts, candies, or everything (if you can't decide). Apples are always a top-seller (behind Smidgens®, of course). 

Topping ideas: We used salted pecans for the recipe, but you could add other sweet treats like teenie poppers, smidgens, or a drizzle of melted chocolate. 

Ingredients:

  • 1 Gertrude Hawk Caramel Apple
  • 1 Sheet of store bought crescent dough
  • 1/4 Cup salted pecans
  • 1 Tbsp Butter (melted)
  • Sprinkle of brown sugar

Instructions:

Preheat oven to 350˚

Slice sides off the apple (should end up with 4 sections), then slice each sections into 1/4 inch slices, keeping as much of the caramel on the apple as possible.

Line a baking sheet with parchment paper, unroll the crescent dough and cut into four equal squares of dough. Lay the crescent dough squares onto the baking sheet. 

Brush the melted butter onto the dough. then arrange the apple slices on top of the crescent dough in a row, slightly overlapping.

Sprinkle the pecans over the apples and place the tart into the oven for 15 minutes, or until the dough is golden brown.

Let rest for 5-10 minutes, then top with a sprinkle of brown sugar.

Enjoy on its own or with a scoop of your favorite ice cream (we recommend classic Vanilla - what Gertrude would choose).