A sheet pan with parchment paper
Popsicle sticks or skewers
Heaping ½ cup flour (97 g)
¼ cup Francois Pralus cocoa powder (29 g)
½ TBSP cornstarch
½ tsp salt
6 tbsp butter (85 g)
⅛ cup granulated sugar (42.5 g)
Heaping ¼ cup brown sugar (75 g)
1 tsp vanilla
⅓ cup Cocoa nibs
- Line a sheet with parchment and preheat the oven to 350 F.
- In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract for about two minutes or until smooth and incorporated, stopping to scrape down bowl once while mixing.
- Add the dry ingredients all at once and mix on low until they are incorporated. The dough will be very crumbly. Turn the mixer to medium and mix until dough pulls away from sides of bowl. Add the cocoa nibs and pulse in until the nibs are evenly distributed.
- Crumble between your fingers onto the sheet pan and bake for 25 minutes, stirring occasionally.
- Place into a ziplock bag once cool and crush, or pulse in a food processor until the desired texture. There will be leftover crumbles, which are excellent on ice cream.
1 ⅓ cups granulated sugar
1 cup heavy cream
1 TBSP butter
1 tsp vanilla
1 tsp flaky sea salt (such as maldon)
- Line a sheet pan with parchment and set aside. Wash the apples well (organic apples help the caramel stick) and set on the parchment- place in the fridge while making the caramel.
- Place the sugar in a large saucepan and place over medium high heat. Once the sugar starts to melt, gently stir or swirl the pan to help the sugar melt evenly.
- In a small saucepan, place the cream over low heat and keep warm while the sugar is melting.
- Once the sugar is dark amber colored, add the cream and stir to combine. This will cook until mixture reaches 246 F. Stir frequently.
- Once the mixture reaches the correct temperature, pour into a heat resistant bowl and stir in the butter, vanilla and salt till combined.
- Let the caramel cool for about 10 minutes before dipping the cold apples. Once dipped, cover in shortbread crumbles and enjoy!