# Components:
→ 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 with heavy cream. Microwave in 20-second intervals, stirring between bursts, until smooth and fully melted. Stir in apple sauce, cinnamon, nutmeg, dried apples, vanilla extract, and a pinch of salt until well blended. Refrigerate mixture for one hour until firm.
02 - Line a baking sheet with parchment paper. Scoop 1-tablespoon sized portions of the chilled truffle mixture and roll into balls. Insert a lollipop stick into the center of each ball. Freeze for 20 to 30 minutes until set and firm.
03 - In a small saucepan, melt soft caramel candies with heavy cream over low heat, stirring until the caramel is smooth. Dip each truffle pop into the caramel, swirling to fully coat and allowing excess to drip off. Transfer pops back to parchment-lined sheet and refrigerate for 15 minutes to set the caramel layer.
04 - Melt chocolate with coconut oil in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth. Dip caramel-coated pops in chocolate, letting excess drip off. Immediately sprinkle with chopped pecans or sprinkles if using. Arrange pops on parchment and chill until chocolate is set.
05 - Place the finished pops in an airtight container and keep refrigerated until serving.
