Dessert: Gourmet Triple Chocolate Boo Goo Apples

This recipe includes superfoods such as:

Apples

Ingredients

One 7-ounce roll ready-made marzipan
5 large Granny Smith apples, washed and dried
Two 6.5-ounce packages caramel wraps
12 ounces white chocolate or white candy melts
12 ounces milk chocolate
12 ounces semisweet chocolate chips, reserve 15 chips for the ghost eyes and mouths
Special Equipment: 5 skewers or 12-inch long dowels, about the same circumference as a number-2 pencil
Cook's Note: If you can't find caramel wraps, you can melt a bag of caramels according to package directions, and spoon 1/4 cup onto a sheet of parchment. Cover with another parchment sheet and roll it into a circle to make your own wraps.

Instructions

Shape 5 pieces of marzipan into ghost shapes, about 2 inches tall and 1 1/2 inches wide. Set in refrigerator and reserve. Wrap the apples with caramel wraps, placing one on the top and one on the bottom (because you're using large apples, you will need to use 2 wraps). Mold them together in the middle with clean dry hands; the heat of your hands will help mold the caramel. Transfer the wrapped apples to a parchment or wax-paper-lined sheet tray. Put white chocolate or candy melts in a bowl deep enough to dip the marzipan ghosts in. Melt chocolate in the microwave in 30 second increments, stirring after each 30 seconds. Microwave until just melted, do not overheat. Have caramel wrapped apples ready on the parchment, and 15 semi-sweet chocolate chips within reach. Make a hole through the top of the apple with the dowel as a starter. Place a marzipan ghost on the top of the dowel about as far up as it will be when it sits on top of one of the apples. Dip marzipan ghost in the white chocolate and immediately put the dowel back through the hole you made in the apple, so that the ghost sits on top. If some of the white chocolate drips down on the apple this will only make the ghost look more real. Place chocolate chips on the ghost for the eyes and mouth while the white chocolate is still soft. Place apple on parchment lined baking sheet to harden. Repeat until all apples have ghosts on them. Melt the milk chocolate using the same method as the white chocolate in a bowl big enough to dip the bottom half of the apples. Once the milk chocolate is melted, dip the caramel apples a little more than half way up. Set on a parchment or wax paper lined sheet tray in a cool dry place. For the spider web: To make the chocolate spider web, draw or photocopy a spider web 8-inches in diameter on a white piece of paper. Have 5 pieces of parchment or wax paper about 12-inches long ready. Melt the semi-sweet chocolate using the same method as the white chocolate. Place in a piping bag with a fine writing tip or cut the very tip off a zip-lock bag. Place picture of spider web under the parchment paper and trace it with your piping bag. Let cool. Reserve the melted chocolate in the piping bag. Once the spider webs and the chocolate on the apples has hardened, peel the spider web off the parchment paper and place it on a plate, or platter. Pipe a small dab of melted chocolate on the center bottom of apple and place the apple on the spider web. Cook's Note: These make large apples that can easily be cut in quarters.

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