Grilled Chocolate-Dipped Apple Slices

How to Make Grilled Chocolate-Dipped Apple Slices

1. 1

   Step 1: Core and slice apples; make glaze

   Active 10 min

   Wash and dry the apples. Using an apple corer or a knife, remove cores and slice each apple into 1/2-inch-thick rounds; if rounds are large, cut each round in half to make easy-to-eat wedges. In a small microwave-safe bowl or saucepan, melt the unsalted butter, then stir in the packed brown sugar and ground cinnamon until smooth — this sticky glaze will help the apples caramelize on the grill.

   For this step

   • 4 mediummedium apples (Fuji or Honeycrisp)
   • 2 tablespoonsunsalted butter
   • 2 tablespoonspacked brown sugar
   • 1 teaspoonground cinnamon
   
2. 2

   Step 2: Preheat grill and prep slices

   Active 6 min · Passive 6 min

   Preheat a gas or charcoal grill to medium (about 375–425°F / 190–220°C). Lightly brush both sides of the apple slices with the neutral oil, then brush a thin layer of the butter-brown sugar-cinnamon glaze on each slice. Place the chopped pecans in a small foil tray or packet and set on a cooler zone of the grill to toast briefly while you grill the apples.

   For this step

   • 1 tablespoonneutral oil (vegetable or canola)
   • 1/3 cuppecans (chopped)
3. 3

   Step 3: Grill apples until smoky-carameled

   Active 8 min

   Place the glazed apple slices directly on the grill grates and cook until visible char marks appear and the slices are just tender, about 2–3 minutes per side. Flip once and brush a little more glaze if desired. Remove the toasted pecans from the foil tray and set aside to cool. Transfer grilled slices to a clean tray and let cool slightly (they should still be warm for dipping).

   For this step

   • 8 ouncessemisweet or dark chocolate (chopped or chips)
   
4. 4

   Step 4: Melt chocolate and dip apples

   Active 8 min · Passive 10 min

   Melt the semisweet chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in short bursts in the microwave, stirring until smooth. Working in batches, dip each warm grilled apple slice partway into the melted chocolate, letting excess drip off, then lay on parchment. Immediately sprinkle with the toasted pecans, crushed toffee candy, or a light pinch of flaky sea salt. Repeat until all slices are dipped. Let the chocolate set on the counter for about 10 minutes, or place in the refrigerator for 5–8 minutes for quicker setting.

   For this step

   • 1/3 cupcrushed toffee candy (or crushed hard candy)
   • 1/4 teaspoonflaky sea salt
   
5. 5

   Step 5: Serve or pack to go

   Active 3 min

   Arrange the chocolate-dipped apple slices on a platter and serve warm or at room temperature. For a portable treat, stack slices between parchment paper in a shallow container and refrigerate briefly to set fully; they travel well and are family-friendly at outdoor gatherings.
   

1. Wash and dry the apples. Using an apple corer or a knife, remove cores and slice each apple into 1/2-inch-thick rounds; if rounds are large, cut each round in half to make easy-to-eat wedges. In a small microwave-safe bowl or saucepan, melt the unsalted butter, then stir in the packed brown sugar and ground cinnamon until smooth — this sticky glaze will help the apples caramelize on the grill.
2. Preheat a gas or charcoal grill to medium (about 375–425°F / 190–220°C). Lightly brush both sides of the apple slices with the neutral oil, then brush a thin layer of the butter-brown sugar-cinnamon glaze on each slice. Place the chopped pecans in a small foil tray or packet and set on a cooler zone of the grill to toast briefly while you grill the apples.
3. Place the glazed apple slices directly on the grill grates and cook until visible char marks appear and the slices are just tender, about 2–3 minutes per side. Flip once and brush a little more glaze if desired. Remove the toasted pecans from the foil tray and set aside to cool. Transfer grilled slices to a clean tray and let cool slightly (they should still be warm for dipping).
4. Melt the semisweet chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in short bursts in the microwave, stirring until smooth. Working in batches, dip each warm grilled apple slice partway into the melted chocolate, letting excess drip off, then lay on parchment. Immediately sprinkle with the toasted pecans, crushed toffee candy, or a light pinch of flaky sea salt. Repeat until all slices are dipped. Let the chocolate set on the counter for about 10 minutes, or place in the refrigerator for 5–8 minutes for quicker setting.
5. Arrange the chocolate-dipped apple slices on a platter and serve warm or at room temperature. For a portable treat, stack slices between parchment paper in a shallow container and refrigerate briefly to set fully; they travel well and are family-friendly at outdoor gatherings.