Jacquelynne Steves

Caramel Chocolate Dipped Pears

Chocolate Caramel Covered Pear-Jacquelynne Steves 2

This is one of my top “pinned” recipes on Pinterest! It first appeared in one my newsletters a couple of years ago- if you’d like to sign up to get more FREE recipes, craft and sewing projects, and more, click here.

Caramel Chocolate Dipped Pears are beautiful, elegant, and delicious… And… they’re pretty easy to make, too! They are the perfect for Thanksgiving, Christmas or any holiday- and why not package up one or two of these beauties in a pretty bakery box (available in craft stores) for a wonderful hostess gift. I always make trays of cookies for the neighbors at Christmas time… but I’m thinking that they might like these even more. You can also substitute apples for the pears. Just be sure that you are starting with tasty, fresh, juicy and crisp fruit- if your fruit isn’t delicious to start with, don’t even bother adding the caramel and chocolate- you won’t get the same delectable results.

Chocolate Caramel Covered Pear-Jacquelynne Steves

Caramel Chocolate Dipped Pears Recipe

5-6 medium room-temperature pears (or apples), washed and well dried  (preferably with a stem, this will give you a “handle” for holding the fruit)

1 – 14 oz package of caramels, removed from wrappers

2 T. water

8 oz dark chocolate, roughly chopped

4 oz finely chopped nuts (about 1 cup)

 

Line a baking tray with wax paper, grease the wax paper and set aside.

Place caramels and water in medium saucepan and heat over low-medium heat, stirring constantly, until caramels are melted and smooth. Dip pears into caramel about ¾ of the way up the pear. Scrape excess caramel from bottom of pear and place on prepared baking tray. Repeat with remaining pears, using a spoon if necessary to coat the pears. Place tray in refrigerator for 1 hour.

Place chopped nuts in a mound onto flat surface, such as a cutting board or baking sheet. Melt chocolate over a double boiler or in the microwave. Dip bottom half of pears into melted chocolate. Scrape excess chocolate from bottom of pears. Place bottom of pears into center of mound of nuts, gently push nuts up about 1/3 of pear. Place pear on tray and repeat with remaining pears.

Refrigerate until serving, at least 1 hour.

Bonus Recipe- to use up your leftover ingredients:

Salted Chocolate Caramel Candy Recipe

Line a baking sheet with wax paper and grease. Mix remaining nuts into melted chocolate and stir. Pour onto baking sheet. Re-melt leftover caramel, pour over top. Sprinkle with Kosher salt. Refrigerate until set.

Get the PDF for this recipe- click here.

HaveABeautifulDay-PearArt_JacquelynneSteves

5 Comments

  • Jackie
    Posted November 12, 2015 at 6:11 pm | Permalink

    These look delicious! Thank you for the recipe….

  • Janie
    Posted November 15, 2015 at 11:42 pm | Permalink

    Thank you for sharing.

  • Samantha
    Posted August 18, 2016 at 1:28 pm | Permalink

    These look delicious! Are you using soft caramels and what brand do you prefer?

  • Sherry Kay Schaffer
    Posted August 19, 2016 at 7:51 pm | Permalink

    Are the pears cooked? Thanks for the recipe

  • Stephanie
    Posted September 18, 2016 at 3:58 pm | Permalink

    What is the base?

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