With State Fair season coming up soon, I thought it would be fun to come up with a yummy treat, like you might see at the fair. These Battered Chocolate Caramel Apple Slices are easy to make, and they are tasty too! I used a boxed pancake mix, but I’m sure a homemade recipe will work also. What I love about these is that the pancake coating is light and fluffy, but the apple stays crisp and delicious! These are such fun!
Battered Chocolate Caramel Apple Slices (printable recipe at end of page) (makes 8 slices)
Pancake Mix
1 teaspoon Vanilla
1 Rainier HoneyCrisp Apple
1/2 cup Flour
Stick to insert in Apple Slices
Vegetable Oil for frying
Chocolate
Caramel 
Mix pancake batter according to package directions.
Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
Core the apple.
Place apple slices in a bowl of water.
Measure the flour and place in a bowl.
Add a stick to each apple. Dip apple in flour and lightly coat it.
Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
Melt chocolate and caramels in double boilers.
Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar!
Enjoy!
Follow The Freshman Cook :
Don’t forget to enter the giveaway!
Follow this link! There are only 2 days left!
Check out more tasty apple recipes here:
Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Apple Walnut Bars from The Chef Next Door
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas
Author: The Freshman Cook
- Pancake Mix
- 1 teaspoon Vanilla
- 1 Rainier HoneyCrisp Apple
- 1/2 cup Flour
- Stick to insert in Apple Slices
- Vegetable Oil for frying
- Chocolate
- Caramel
- Mix pancake batter according to package directions.
- Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
- Core the apple.
- Place apple slices in a bowl of water.
- Measure the flour and place in a bowl.
- Add a stick to each apple. Dip apple in flour and lightly coat it.
- Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
- Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
- Melt chocolate and caramels in double boilers.
- Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar! Enjoy!