- 4 medium apples
Several hours before serving:
In double boiler, over hot, not boiling, water, melt chocolate.
Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.
Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.
Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve. Makes 32 apple sections.
More "Lost" Snack RecipesOriginal Hot Clam Dip (1975)
(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)