Ingredients

Various dessert topping choices
8 ounce white chocolate
16 ounce semisweet chocolate, milk or dark
4   Roma or Granny Smith apples

Special equipment: 12 (3-inch) bamboo skewers or wooden pop sticks

Directions

Arrange toppings in medium sized bowls.

Wash and thoroughly dry the apples. Insert bamboo or wooden sticks into apple cores. Melt each kind of chocolate in separate bowls over double boilers. 1 at a time, gently dip the apples into the chocolate and roll around, making sure to thoroughly cover. Place on waxed paper. Using a spoon or wooden stick, carefully drizzle the white chocolate over the dark or milk. Use the thin side of the popsicle stick to make swirls and decorative patterns. Dip the apples into topping bowls or sprinkle toppings over the apples. Place decorated apples on waxed paper and refrigerate for 15 minutes to harden.

Recipe courtesy Paula Deen