These Chocolate Caramel Apple Pouches make the perfect dessert and/or snack pick. A delightful fruit dessert that has both caramel and chocolate!
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My Chocolate Caramel Apple Pouches are my own spin on making a seasonal fruit dessert that the whole family will eat, and en
These little pouches of yumminess are amazing! All the wonderful flavors of apple pie without having a whole pie to deal with. It’s the best of both worlds with these scrumptious little pouches!
Sometimes I peel my apples, but sometimes I don’t. It just depends on what I’m making. Today I didn’t peel my apples. When making a regular size apple pie, I always peel my apples.
Moving on, be sure to always wash and dry your apples. But as far as peeling goes, that depends on your personal preference. There are a lot of vitamins and nutrients, not to mention fiber in the peel. Just saying...something to consider. 🙂
Welcome to my Chocolate Caramel Apple Pouches!
Notice how the drizzle is a deep golden brown color? That drizzle is SO good and SO tasty! It will definitely put a smile on anyone’s face!
Today I used store bought pie crust. If you prefer to make your crust from scratch feel free. Cut your rounds MMM. This is one of my Chocolate Caramel Apple Pouches before it goes in the oven. There’s an egg wash on the outside and just a touch of sprinkling sugar, you don’t need much.
The chocolate caramel sauce photographs a little dark, but up close it’s the PREFECT color! But most importantly the flavor is WONDERFUL! The Milky Way Simply Caramel bites with just a splash of cream or milk make the best drizzle – the flavors of the caramel and chocolate really come together.
One warning, once you taste this stuff you will probably want to do a face plant in the bowl! The sauce is so simple and so good, keep it in mind for other treats. 🙂
Chocolate Caramel Apple Pouches
2 apples, peeled or unpeeled, each cut into 8 wedges
*I used one Fireside and one Honeycrisp because they are a couple of my all-around favorite apples. Cortland or Granny Smith apples also work well. Use whatever kind you normally like to use in baking.
1 tablespoon lemon juice
1/4 cup sugar
1/2 – 1 teaspoon apple pie spice, depending on your personal preference
1/2 teaspoon ground cinnamon
3 refrigerated pie crusts, brought to room temperature
Egg wash (1 egg slightly beaten with two teaspoons of water)
Crystal Sanding Sugar, optional
1 cup Milky Way Simply Caramel Bites, cut into halves
4-5 teaspoons milk, or heavy cream
1. Heat oven to 425 degrees F. Line 2 cookie sheets with parchment paper. The parchment paper keeps the crystal sanding sugar from making a mess all over your cookie sheets. In a medium bowl, toss apples with lemon juice. In a small bowl, mix 1/4 cup sugar, apple pie spice and cinnamon; toss the apples well to distribute evenly.
2. Allow pie crusts to warm up to room temp following the instructions on the package. Roll each crust to 10-inch round. Using 4-inch round cutter, cut out 16 rounds. Place 8 rounds on each cookie sheet. Place 1 apple wedge off-center on each round. Wet your pointer finger in a small cup of water, circle the outside edge with wet finger. Wrap and press edges together, seal with the prongs of a fork. Brush tops with egg wash; sprinkle with a small amount of crystal sanding sugar.
3. Bake 14 to 16 minutes or until crust is golden brown. Remove from cookie sheets to cooling rack; cool at least 10 minutes.
4. In small microwavable bowl, microwave Milky Way Caramel Bites and milk (or cream) uncovered on High 1 minute, stirring once, until chocolate-caramel can be stirred smooth. Drizzle chocolate caramel sauce over wedges.
Makes 16 servings.