Description
Oreo cookies-and-cream candy apples feature a crisp apple dipped in white chocolate, coated in crushed sandwich cookies, and finished with a contrasting chocolate drizzle for a visually appealing, shareable dessert.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 2 ½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 2 cups white chocolate chips (for coating)
- 2 tablespoons coconut oil (for coating)
- 2 cups crushed chocolate sandwich cookies
- ½ cup white chocolate chips (for drizzle)
- 1 teaspoon coconut oil (for white drizzle)
- ½ cup dark or semisweet chocolate chips (for dark drizzle)
- 1 teaspoon coconut oil (for dark drizzle)
Instructions
- Wash apples with warm water and dry them completely. Remove stems and insert a wooden stick straight into the center of each apple.
- Line a large baking sheet with parchment or a silicone mat and lightly grease the surface.
- Combine sugar, corn syrup, water, and cream of tartar in a medium heavy saucepan. Stir gently until the mixture is moistened.
- Bring the mixture to a boil over medium-high heat without stirring. Cook until a candy thermometer reads 300°F (hard-crack stage). Remove from heat and stir in the vanilla extract.
- Tilt the pan slightly. Carefully dip each apple into the hot candy syrup, turning to coat evenly. Let excess syrup drip back into the pan. Set apples on the prepared baking sheet to cool and harden.
- Place 2 cups of white chocolate chips and 2 tablespoons of coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until completely smooth.
- Crush the chocolate sandwich cookies into fine crumbs with some larger chunks. Pour the crumbs into a shallow dish.
- Dip each set candy apple into the melted white chocolate. Turn to cover most of the apple and let extra chocolate drip off.
- Immediately roll the wet, white-chocolate-coated apples in the crushed cookies. Press gently so the crumbs fully coat the surface.
- For the drizzle, melt the remaining ½ cup white chocolate chips with 1 teaspoon coconut oil until smooth. Separately, melt the dark or semisweet chocolate chips with 1 teaspoon coconut oil until smooth.
- Transfer each melted chocolate to a piping bag (or zip-top bag with a tiny corner snipped). Drizzle thin, alternating lines of light and dark chocolate over the cookie-coated apples.
- Place the finished candy apples back onto the lined baking sheet. Let them set at room temperature for 20 to 30 minutes until the chocolate is firm.
Notes
- Dry apples thoroughly after washing for smooth coating adherence.
- Crush cookies mostly into crumbs with some small chunks to help them stick.
- Work fast after dipping in white chocolate to coat apples in crumbs before the chocolate sets.
- If white chocolate thickens during use, rewarm it gently in short microwave bursts.
- Serve on a neutral platter so the texture and drizzle stand out.
- Store at cool room temperature, loosely wrapped, for up to 2 days. Refrigerate for up to 3 days if the kitchen is warm; let sit 20 minutes before serving. Do not freeze.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Candy Making, Dipping
- Cuisine: American