Caramel crunch toffee apples

    45 min

    Toffee apples rolled in crunchy caramelised biscuit pieces, then drizzled with chocolate. Impress friends at your Halloween party or on Bonfire Night with this yummy and unique treat.

    21 people made this

    Serves: 6 

    • 6 dessert apples
    • 6 wooden sticks
    • 400g dairy toffees, unwrapped
    • 2 tablespoons water
    • 1/2 teaspoon vanilla extract
    • 1 (250g) packet Lotus Caramelised Biscuits, roughly crushed
    • 125g milk chocolate, chopped
    • 125g white chocolate, chopped

    Prep:25min  ›  Cook:10min  ›  Extra time:10min  ›  Ready in:45min 

    1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a baking tray covered with lightly greased aluminium foil.
    2. Combine toffee and water in a saucepan over low heat. Cook, stirring often, until toffee melts and is smooth. Stir in the vanilla. Dip each apple into the toffee and gently run apples around insides of saucepan to scrape off some of the toffee. Scrape excess toffee from the apple bottoms using the side of the saucepan.
    3. Spread the crushed biscuits out on a dinner plate. Roll toffee apples in the biscuits and place on the aluminium foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

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    Reviews in English (12)


    Can somebody help me as to whether these toffee apples can be frozen or not?  -  05 Feb 2013


    All i think when i see it is yum!can't wait to try it!  -  23 Oct 2009


    Oreos worked really good here too. I also sometimes just dip the bottoms in the cookies and it gives a nice presentation. A trick I use is to dip my apple in the caramel then drizzle it with the dark and white chocolates. I let that set for a few minutes while I dip several apples. I let them set up on a cookie cooling rack with a cookie pan (covered in foil) underneath to catch the drippings. Then I re dip just the bottoms of the apples in the caramel and then cookie crumbs. It gives a great presentation and looks very pretty when wrapped in clear cellophane tied with a ribbon or raffia. Update... I also wanted to mention That the apples are usually dipped in boiling water for a few seconds to remove the wax, right? Well, since I make these every year I do something a little different to remove the wax now. I open a new "Scotch" scrub sponge and scrub the apple under hot running water. Apples dropped in the boiling water tend to discolor a little. The taste isn't altered, but I just didn't like that discoloration. The scrub sponge works great!!  -  20 Oct 2008  (Review from Allrecipes US | Canada)