Welcome to my newest favorite obsession, um, I mean energy snack. First let me write out a disclaimer:
If you are allergic to peanuts, chocolate, apples or messy things, don't bother with this recipe.
If you are not actually ALLERGIC to messy things - but simply don't like them - get over it. Come on...you'll be the safety of your own kitchen. There is a sink in there, right? This won't be anything that a little soap and water (okay, maybe a lot of water) can't get off. Trust me, the results are worth the "ewwww."
As for the apples, again, you are free to use what you like but I have to caution you. Red Delicious isn't going to hold up well. You want a crisp apple. I first made this recipe with Braeburn - but a friend suggested that I try Fugi and OHMYGOSH that's even better. Rome and Gala apples would probably be a good fit as well.
Now, melt the chocolate. If you have a double boiler, great! Pour the chips in the top, heat your water and stir. If you do not have a double boiler, you can use a microwave. According to the rules of chocolate melting, you are supposed to it run the microwave at 50% power for one minute per one ounce of chocolate. If you are like me, you just froze and said to yourself "that's MATH!!!" but calm down. It's really easy. Pour the chips in a microwave safe bowl and turn the microwave on. Even if you can't figure out how to run your microwave at 50% it's okay. :::note - I'm not saying that I can't figure that out. If I ever actually read the manual, I'm quite sure that I could manage to make that contraption run at 50%. I just choose to use full power because I'm a rebel. Yeah. That's it.::: Just stop it every 30 second and stir. You'll see when it's getting to that just right, smooth consistency. It's not rocket science. It's chocolate. Chocolate is much better than rocket science anyway. Who needs rockets when we have chocolate?
Oh -if you are a novice at melting chocolate, you need to learn the golden rule: do not allow water anywhere near your chocolate. If even a drop gets in, all that yummy, smooth chocolate can "seize." Trust me, you don't want that. It's not pretty. If you love chocolate as much as I do and it seizes, you may cry. Crying is watery - which is bad for melting chocolate. See... it's a vicious cycle.
No...don't lick your fingers! Unless you know that you will be eating all of these apple slices yourself, it's just rude. And unsanitary. Stop it!!!
Put the chocolate coated apple slices back into the freezer if you want them to set quickly (and really, at this point, you will want them to set quickly so that you can hurry up and eat them) or in the refrigerator if you aren't in a rush (oh please - who has that kind of will power???)
Once the chocolate sets, you are ready for the last step - which is - take a bite. Uh huh. Good, right? You don't have to thank me. Just enjoy! :)