Caramel Apple Truffle Pops (Printable Version)

Creamy apple truffle pops dipped in caramel and chocolate, finished with pecans or sprinkles.

# What You'll Need:

→ Truffle Filling

01 - 1 cup white chocolate chips
02 - 3 tablespoons heavy cream
03 - 1/2 cup unsweetened applesauce
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup finely chopped dried apples
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Caramel Coating

09 - 10 ounces soft caramel candies, unwrapped
10 - 2 tablespoons heavy cream

→ Chocolate Coating

11 - 8 ounces dark or milk chocolate, chopped or chips
12 - 1 tablespoon coconut oil or vegetable shortening (optional, for smooth coating)

→ Assembly

13 - 24 lollipop sticks
14 - 1/4 cup chopped roasted pecans or sprinkles (optional, for garnish)

# Directions:

01 - In a heatproof mixing bowl, combine white chocolate chips and heavy cream. Melt using microwave in 20-second intervals, stirring after each, until smooth. Stir in applesauce, cinnamon, nutmeg, dried apples, vanilla extract, and salt until fully blended. Refrigerate mixture for 1 hour, or until firm.
02 - Line a baking sheet with parchment paper. Use a spoon or small cookie scoop to portion the chilled truffle mixture into 1-tablespoon balls. Roll into smooth spheres and insert one lollipop stick into each ball. Freeze for 20 to 30 minutes, until solid.
03 - Melt caramel candies with heavy cream in a small saucepan over low heat, stirring until silky. Dip each truffle pop into the melted caramel, swirling to coat evenly. Allow excess caramel to drip off, then return pops to parchment-lined baking sheet. Refrigerate for 15 minutes until caramel sets.
04 - Combine chocolate and coconut oil (if using) in a microwave-safe bowl and melt in 20-second bursts, stirring between each, until glossy. Dip caramel-coated pops into the chocolate coating, letting excess drip away. Promptly garnish with chopped pecans or sprinkles, then set the pops back on parchment paper and refrigerate until chocolate is firm.
05 - Arrange finished pops in an airtight container and refrigerate until serving. Serve chilled.

# Additional Tips::

01 -
  • Easy to eat and fun to make with kids
  • Each step can be prepared ahead, so it is stress-free for gatherings
  • Beautiful enough for gifts but approachable for weekday treats
02 -
  • This recipe is vegetarian friendly and does not use eggs
  • Great for making ahead and storing in the freezer
  • Kid approved and adaptable for nut free needs
03 -
  • Chill your shaped truffles extra long if your kitchen is warm. This prevents melting when dipped in hot caramel or chocolate.
  • Work quickly but stay patient. Rushing can make the caramel or chocolate separate so keep everything at the right temperature and be gentle with each step.
  • Test your caramel by dropping a spoonful on parchment. If it is too thick, add a splash of cream until smooth and fluid but still coats well.

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