Caramel Apple Dessert Cups

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Caramel Apple Dessert Cups are a copycat of the famous Zupas treat, made with fresh-cut apples, a golden chocolate sauce, crunchy coconut topping, & a sprinkle of cinnamon.

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Keyword: Caramel Apple Dessert Cups

Servings: cups

Author: Chelsea Lords

Cost: $10.58

Equipment

9-ounce Clear Cups

Ingredients

Apples

4 Gala apples cored and thinly sliced, see note 1

Sauces To Pick From (Or Make Both!):

Golden Spice Chocolate

1/2 cup white chocolate chips see note 2
6 soft Werther’s caramels fresh and soft
1/4 cup heavy cream
Pinch of salt

Chocolate Duo

1/2 cup milk chocolate chips
10 soft Werther’s caramels fresh and soft
1/4 cup heavy cream
Pinch of salt

Coconut Crunch

1 cup sweetened coconut flakes
1 teaspoon light brown sugar

Toppings

Coconut crunch
Ground cinnamon

US - Metric

Instructions

Apples: In a large bowl, stir 1-1/2 teaspoons salt into 3 cups room-temperature water. Soak sliced apples in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and shake off excess. Pat completely dry so the sauces stick.
Coconut Crunch: Preheat oven to 325°F. Spread coconut on a baking sheet in a thin layer and toss with brown sugar. Bake for 10–15 minutes, stirring every 5 minutes, and watch closely near the end until golden brown. Let cool completely (it will crisp as it cools). Store in an airtight container for up to 1 week.
Golden Spice Chocolate: Add white chocolate chips, unwrapped caramels, and salt to a microwave-safe bowl. Heat heavy cream in a glass measuring cup until very hot, about 50 seconds. Pour cream over chocolate and caramel, then cover with a plate for 5 minutes. Stir until smooth. If needed, microwave in 15-second bursts, stirring between each, until fully melted and smooth. Do not overheat.
Assemble the Golden Spice Cups: Divide apple slices among clear cups. Spoon or drizzle golden spice chocolate over apples. Top with coconut crunch and a light sprinkle of cinnamon. Serve immediately.
Make the Chocolate Duo Cups: Repeat the same process as above, using milk chocolate chips, caramels, cream, and salt. Stir until smooth. Add apple slices to cups, drizzle with the chocolate duo sauce, and finish with coconut crunch.
Serve for a Party: To make this caramel apple bar-style, fill a 6-quart Crock-Pot halfway with water and set to high. Place the prepared sauces in wide-mouth mason jars and set them in the water, making sure no water gets inside the jars. Keep the sauces warm, stirring occasionally and adding more water to the Crock-Pot as needed. (Don't add Crock-Pot lid) Serve the sliced apples on the side.

Video

Notes

Note 1: The number of apples depends on how much sauce you like. Use more apples for a lighter coating or fewer for a heavier one. Zupas uses Gala apples, but any crisp, sweet apple works.

Note 2: For best results, use good-quality chocolate chips and Werther’s soft caramels. Lower-quality chocolate can seize, and harder caramels don’t melt as smoothly.

Storage: Best enjoyed fresh and as soon as assembled. Keep coconut crunch in an airtight container at room temperature for up to 1 week.

Nutrition