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REESES PIECES Chocolate and Caramel Apple


1 hour 30 minutes
Skill Level
6 apples

Halloween is the perfect time of year for two things: candy and apples! This recipe combines both to create these delicious chocolate and caramel apples. While the dip is still wet, roll the apples in REESE'S PIECES Candy for a peanut butter crunch.

Ingredients & Directions

Prep Time
30 minutes
Chill Time
1 hour


  • 6
    wooden ice cream sticks
  • 6
    apples medium-sized, stems removed
  • 62
    ROLO® Creamy Caramels in Chocolate Candy
  • 2 Tbsps
  • 2 cups
    REESE'S PIECES Candies
  • Ribbon (optinal)

Step-By-Step Directions

Equipment Needed 
trays or cookie sheets trays or cookie sheets
wax paper wax paper
double boiler double boiler
refrigerator refrigerator

Line 2 trays or cookie sheets with wax paper; generously butter paper or spray with nonstick cooking spray. Insert wooden stick into stem end of each washed and thoroughly dried apple.


Remove wrappers from ROLO® caramel candies. Melt caramels and 2 tablespoons milk in top of double boiler over hot water. (Add additional milk, several drops at a time, if coating is too thick.) Dip apples into hot caramel mixture; turn until coated. Place on prepared tray. Refrigerate 30 minutes or until coating is sticky enough so that small candy or nut can be pressed onto apple without sliding off.


Improvise a double boiler by filling a saucepan about 1/4 full with water and fitting a heatproof bowl into saucepan so that there are 2 to 3 inches of space between water and bottom of bowl.


Press candies onto apples. Place on second prepared tray; chill until firm. Tie ribbon bow onto each apple stick, if desired. Store, covered, in cool dry place. 


Extra coating may be used as dip for apple slices, pretzel sticks, crackers or cookies.

Additional questions?