Jackson Pollock Candied Apples

Randy Mayor; Lydia DeGaris-Pursell

Named for the abstract expressionist's signature paint-splattered canvases, these apples make great Halloween treats. Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.

Yield: 6 servings (serving size: 1 apple)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 48.4g
  • Fiber: 7.8g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 11mg
  • Calcium: 38mg

Ingredients

  • 6 Granny Smith apples
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2 1/2 ounces premium white baking chocolate (such as Baker's), coarsely chopped

Preparation

  1. Wash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple.
  2. Place bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 2 teaspoons bittersweet chocolate. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.
  3. Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate. Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples. Chill apples until ready to serve.
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