Reviewed: Aug. 26, 2011

My first time tempering chocolate - a little difficult considering I did not add enough at first but live and learn. The apples still came out very well!

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Reviewer:

ashleylucas21

Cooking Level: Beginning

Home Town: Arnprior, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 31, 2010

Easy, easy!! Apples were cold from refrigerator - no problem with chocolate sticking. Found rolling the apples in the coating messy and difficult - so sprinkled the coating around the apples. Worked well! Will definitely make again!

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5 users found this review helpful

Reviewer:

buttery baker

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 25, 2010

I chose to make smore's chocolate apples, I first dipped in chocolate (used ghiradelli semisweet bars), let cool a bit at room temp (the toppings will drip off if you don't cool the chocolate first I waited till the chocolate started to get a little shiny), then sprinkled with mini semisweet chips, rolled in crushed graham crackers, stuck on mini marshmallows by hand =P then after cooling in fridge on parchment until chocolate hardens, I melted some white chocolate and drizzled them. Put back in fridge till set. Quarter them for easier eating.

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16 users found this review helpful

Reviewer:

SHUGAMAMA

Cooking Level: Intermediate

Reviewed: Nov. 12, 2009

These look good and I will definetly make them.

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2 users found this review helpful

Reviewer:

Sally

Reviewed: Oct. 30, 2009

Very good. I used crushed up heath bars with chopped dried cranberries. They were delious! Thanks! Choco is thick, but good.

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4 users found this review helpful

Reviewer:

pamala

Cooking Level: Expert

Living In: Redwood Valley, California, USA

Reviewed: Sep. 22, 2009

SO easy and the apples came out looking "professional." I used a 24 ounce bag of semi-sweet chocolate chips. I had enough to make 13 small-ish apples. Of course, after you roll the apples in various toppings, the apples look HUGE! :o) I made a variety- macadamia, pecan, coconut, heath, and plain. No problems at all with the toppings sticking. I did have to let them sit overnight to harden before wrapping them up. These will be perfect for the fundraiser we are doing. Thanks!

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16 users found this review helpful

Reviewer:

KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Feb. 2, 2009

You can't go wrong! Delicious and healthy too.

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2 users found this review helpful

Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Oct. 24, 2008

Excellent! I used Honey Crisp apples and semisweet chocolate. Sprinkled with sundae nuts and some fall leaf sprinks. I had NO trouble with the chocolate not sticking - in fact, it stuck pretty thickly. Yum. Thanks for the recipe!!

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16 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Oct. 13, 2008

These were delicious and easy to make. The tart apples with the sweet chocolate made a wonderful combination, and they looked beautiful. I agree with another reader that the toppings would not stick to the apple. After attempting toppings with a test apple, I left off the toppings on the others. After an hour at room temperature, the apples weren't completely dry. I placed them in the refrigerator overnight on waxed paper, and they hardened perfectly. I was able to make 11 large apples with 1 1/2 lbs. chocolate, and I had some left over to make chocolate covered marshmallows. I will make these again next fall.

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15 users found this review helpful