Description
Crispy Strawberry Shortcake Candy Apples blend fresh fruit and nostalgic dessert. A delightful, easy-to-make treat for any occasion.
Ingredients
Scale
- Base Ingredients:
- 6 medium Granny Smith Apples
- 6 wooden skewers
- Candy Coating:
- 12 oz white chocolate melts or chips
- A few drops red gel food coloring
- 1 tsp coconut oil or shortening (optional)
- Strawberry Crunch Topping:
- 15–20 Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
- Finishing Touches:
- Parchment paper
Instructions
- Prep Your Apples:: First things first, let’s get those apples ready! Give ’em a good wash, scrubbing off any waxy residue—this helps the coating stick, you know? Then, carefully push a wooden skewer into the stem end of each apple. I always aim for the middle so they don’t get top-heavy when I’m dipping. Lay out some parchment paper on a baking sheet; it’s gonna be your landing pad, and trust me, you’ll want it!
- Whip Up the Strawberry Crunch:: Okay, time for the fun part: the crunch! Grab your Golden Oreos and crush them up. You can use a food processor for a fine crumb, or honestly, just pop them in a Ziploc bag and bash ’em with a rolling pin. Add your crushed freeze-dried strawberries and melted butter to the crumbs. Mix it all up until it’s evenly coated and smells like pure strawberry bliss. I usually give it a little taste test here, because, why not?
- Melt the White Chocolate Coating:: Now for the coating! Melt your white chocolate melts in a microwave-safe bowl. Do it in 30-second intervals, stirring after each, to prevent burning. That’s where I always mess up if I’m not paying attention! Once it’s mostly melted, stir in the coconut oil (if you’re using it) until super smooth. Then, add a few drops of red gel food coloring until you get that lovely, light pink shade. It should look like a strawberry milkshake, honestly!
- Dip Your Strawberry Shortcake Candy Apples:: This is where the magic happens! Hold an apple by its skewer and dip it into the melted pink chocolate, swirling it around to get an even coat. Let any excess drip off for a moment. I usually tap it gently on the side of the bowl. You want a nice, smooth layer, not too thick, not too thin. This step can get a little messy, but that’s part of the fun, right?
- Coat with Strawberry Crunch:: Immediately after dipping, roll or sprinkle your chocolate-coated apple in that glorious strawberry crunch mixture. Make sure to cover it completely! This is where you get that iconic Strawberry Shortcake Candy Apple look and texture. I sometimes gently press the crumbs on with my fingers to ensure they really stick. Don’t wait too long, or the chocolate will set and the crumbs won’t adhere properly!
- Set and Enjoy Your Strawberry Shortcake Candy Apples:: Once coated, place your beautiful Strawberry Shortcake Candy Apples onto your parchment-lined baking sheet. Pop them in the fridge for about 15-20 minutes, or until the chocolate is completely set and firm. This makes them perfectly crisp and ready to eat. Honestly, the wait is the hardest part, but so worth it for that satisfying crunch!