# Ingredient List:
→ Truffle Filling
01 - 1 cup white chocolate chips
02 - 3 tablespoons heavy cream
03 - 1/2 cup unsweetened apple sauce
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup finely chopped dried apples
07 - 1/2 teaspoon vanilla extract
08 - pinch of salt
→ Caramel Coating
09 - 10 ounces soft caramel candies, unwrapped
10 - 2 tablespoons heavy cream
→ Chocolate Coating
11 - 8 ounces dark or milk chocolate, chopped or chips
12 - 1 tablespoon coconut oil or vegetable shortening (optional)
→ Assembly
13 - 24 lollipop sticks
14 - 1/4 cup chopped roasted pecans or sprinkles (optional, for garnish)
# Directions:
01 - In a heatproof bowl, combine white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until melted and smooth.
02 - Mix in unsweetened apple sauce, ground cinnamon, ground nutmeg, finely chopped dried apples, vanilla extract, and a pinch of salt. Fold until fully integrated.
03 - Refrigerate the truffle mixture for 1 hour, or until it is sufficiently firm to scoop.
04 - Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, portion the chilled truffle filling and roll into balls.
05 - Gently insert a lollipop stick into each truffle ball. Arrange them on the baking sheet and freeze for 20 to 30 minutes until firm.
06 - In a small saucepan, melt unwrapped caramel candies with heavy cream over low heat, stirring until smooth and fully combined.
07 - Dip each firm truffle pop into the melted caramel mixture, swirling to evenly cover. Allow excess caramel to drip off, then place back on parchment. Refrigerate for 15 minutes to set.
08 - In a microwave-safe bowl, melt dark or milk chocolate with coconut oil or vegetable shortening if using, in 20-second intervals. Stir after each session until the mixture is smooth.
09 - Submerge each caramel-coated pop into the melted chocolate, letting excess chocolate drip off. Immediately garnish with chopped roasted pecans or sprinkles, if desired. Place each pop on parchment paper.
10 - Chill the finished pops until the coating is set. Store in an airtight container in the refrigerator until ready to serve.
