One of the easiest desserts you’ll ever bake, apples stuffed with chopped candy bars require only a few minutes to prep before they go into the oven. Enjoy them on their own or top them off with a scoop of vanilla ice cream.
I’d like to say chocolate-stuffed baked apples are a good way to use up any lingering chocolate bars from your Halloween haul, but if you are anything like me, those goodies are the first to go. Instead I’ll say this recipe is a new – and super easy – way to enjoy baked apples.
All you need to do is remove the core, stuff the hollow space with chopped chocolate bars of your choice, add a dab of butter and some sweetened cider, then pop them in the oven to bake.
Admittedly, trashing up an otherwise healthy apple with a candy bar seems somewhat sacrilegious. Like how I used to eat broccoli only if there was a serious scoop of cheddar on top. But they do taste quite good.
And if you just bake them every once in a while, like when you have extra Halloween candy…well, I’m sure it’s fine. Think of it as a way to get your candy-eaters to become apple-eaters.
Let’s chat about the apples real quick. A quick walk through the produce section will reveal the size of apples can vary wildly.
At my store, the Honeycrisp apples sold individually rivaled the size of softballs. However, the Honeycrisp apples sold by the bag were more the size of a lacrosse ball (slightly smaller than a tennis ball). The apples sold by the bag are what I considered a small apple for the purpose of this recipe.
You can tailor the recipe to feed your crowd, but count on about one to two small “fun size” candy bars per small apple, and feel free to use any sweet baking apple you like. Jonagolds, Braeburns, and Pink Lady apples are all good choices too. Enjoy!
Chocolate-Stuffed Baked Apples
Yield 6 servings
6 small apples
6-9 fun size Snickers or other chocolate bars
3 tablespoons butter
3/4 cup apple juice or cider
1 1/2 tablespoons sugar
vanilla ice cream, for serving
- Slice the top 1/2 inch from each apple.
- Use an apple corer or a small melon baller to scoop out the stem, core, and seeds from each apple, leaving the bottom intact.
- Place the apples in a baking dish, and then fill each apple with the chopped candy bar. It's okay to leave a couple of pieces on top.
- Place a dab of butter on top of each apple.
- Stir the apple juice or cider together with the sugar until mostly dissolved. Gently spoon some of this mixture over each apple, and then pour the remainder into the baking dish.
- Bake at 375 degrees until tender, approximately 40 minutes. If you can, baste the apples with the liquid in the bottom of the baking dish at least once during baking.
- When the apples come out of the oven, serve with a little of the accumulated juices and a scoop of vanilla ice cream.
A sweet baking apple such as a Braeburn, Honeycrisp, or Jonagold is recommended.
You can use full size candy bars for this recipe too, but if you use a fun size bar, you can use about 1 - 1/2 small candy bars per apple.
If getting the core out of the apple while leaving the bottom intact proves challenging, here's a workaround: core the apple entirely, slice off the bottom portion of the core, and then pop that slice you just cut off back into the bottom of the apple like you are plugging a hole.