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 baked apples stuffed with candy bars are a good way to use up any lingering chocolate from your Halloween haul, but if you’re 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 these chocolately baked apples do taste quite good.
If you bake them just 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 turn your candy-eaters into 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 rival the size of softballs. The Honeycrisp apples sold by the bag are more the size of a tennis ball. Those apples-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 one to two small “fun size” candy bars per apple. Feel free to use any sweet baking apple you like – Honeycrisp, Jonagolds, Braeburns, and Pink Lady apples are all good choices. Enjoy!
- 6 small apples
- 6-9 fun size Snickers or other candy 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, then use an apple corer or a small melon baller to remove the stem, core, and seeds. Be sure to leave the bottom of the apples intact.
- Place the apples in a baking dish, and fill each with a chopped candy bar or two. It's okay to leave a couple of candy bar 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, 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.
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,
- Pop the slice of apple core that you just cut off back into the bottom of the apple, like you are plugging a hole.
Recipe slightly adapted from Emeril at the Grill by Emeril Lagasse.