Description
Peppermint bark candy apples combine crisp apples with layers of dark chocolate, white chocolate, and crushed candy cane for a fresh, wintry dessert that feels classic from December through early January. They come together quickly using candy- or caramel-dipped apples as a base, then get dressed up with simple zig-zag drizzles and a blizzard of peppermint crunch.
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
- 1 ½ cups dark or semisweet chocolate chips
- 2 teaspoons coconut oil
- 1 cup white chocolate chips
- 2 teaspoons coconut oil
- 1 cup crushed candy canes
Instructions
- Wash the apples in warm water and dry them very well. Remove the stems and push a wooden stick straight down into the center of each apple.
- Line a large baking sheet with parchment or a silicone mat. Lightly grease it so the apples release easily later.
- In a medium heavy saucepan, combine the sugar, corn syrup, water, and cream of tartar. Stir gently just until everything is evenly moistened.
- Bring the mixture to a boil over medium-high heat without stirring. Cook until it reaches 300°F, the hard-crack stage, using a candy thermometer. Remove from the 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 drip back into the pan before setting the apples on the prepared baking sheet to cool and harden completely.
- Place the dark or semisweet chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth and pourable.
- Dip each candy apple into the melted dark chocolate or spoon it generously over the top, letting it run down the sides in an even layer. Place the apples back on the baking sheet. Let the chocolate set just until it loses its shine but is still slightly tacky.
- In a separate bowl, melt the white chocolate chips with 2 teaspoons coconut oil in the microwave in short bursts, stirring until smooth. Transfer the white chocolate to a piping bag or zip-top bag with a tiny corner snipped off.
- Drizzle the white chocolate over each apple in zig-zag lines, turning the apples as you go so they are striped all over like classic peppermint bark.
- Immediately sprinkle the crushed candy canes over the wet white chocolate. Press lightly with your fingers so the pieces stick to the chocolate coating.
- Let the peppermint bark candy apples stand at room temperature for 20 to 30 minutes, or until all chocolate is fully set and dry to the touch before serving or wrapping.
Notes
- Crush the candy canes into small pieces but not dust for visible peppermint shards without sharp chunks.
- Work quickly when drizzling and sprinkling so the white chocolate does not set before the candy cane pieces go on.
- Rotate each apple over the chocolate bowl for a few seconds after dipping to avoid thick drips and big puddles at the base.
- If chocolate thickens, rewarm it in the microwave in very short bursts until smooth again.
- Use unwaxed apples if possible, or scrub waxed apples in warm water and dry thoroughly to help the candy and chocolate adhere.
- Store at cool room temperature, loosely wrapped, for up to 2 days. Refrigerate for up to 3 days in a warm kitchen and bring to room temperature 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Candy Making, Dipping
- Cuisine: American