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Caramel Apple Slices with Butterscotch

September 12, 2015 by Carolyn Bickford

Caramel-Apple-Slices-with-butterscotch
I love candied and caramel apples, but hate how messy it is to eat them. There are cute mini versions, where you take a melon baller to cut out the apples and then dip them into caramel. I like this version. A thick slice of apple covered in chocolate and drizzled with caramel and butterscotch. Plus no messy face! You will find pointers on the best way to keep the yummy gooey goodness from sliding off.

Click here on Domestically Blissful for the recipe and directions.

Looking for more apple recipes? check out this

Apple cookbook. 

125 Freshly Picked Recipes. From sweet to savoury and from breakfast to bedtime, apples take centre stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends

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Have you read?

Dubai Chocolate Chunk Cookies – A Luxurious Twist on the trending recipe

If your favorite chocolate chip cookie went on a luxurious holiday to Dubai and came back a little more sophisticated, this would be the delicious result. These Dubai Chocolate Chunk & Pistachio Cookies take everything we love about a good, chewy chocolate chip cookie and give it a bold, Middle Eastern twist. We’re talking real chunks of dark chocolate, nutty toasted pistachios, a whisper of ground cardamom, and that gorgeous golden glow from a touch of saffron bloomed in warm milk.

They’re sweet, rich, and just a little exotic—like the cookie version of a spiced latte on a desert rooftop. Whether you’re making them for Eid, a dinner party, or just to stash in your cookie jar for “research purposes,” they’re the kind of treat that gets people talking. Equal parts comfort food and showstopper, these cookies are perfect when you want to bake something familiar but with a story—and a little sparkle.

Why These Cookies Are Amazing

  • Toasted pistachios bring crunch and richness

  • Saffron and cardamom add warm, exotic flavor

  • Dark chocolate chunks melt into pockets of indulgence

  • Bakery-style texture: chewy center, crisp edges

  • Perfect for holidays, tea time, or your next cookie exchange

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) white sugar

  • 2 large eggs

  • 1 ½ tsp vanilla extract

  • ½ tsp ground cardamom

  • Pinch of saffron, bloomed in 1 tsp warm milk

  • 2 ½ cups (315g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp sea salt

  • 1 cup shelled pistachios, lightly toasted and roughly chopped

  • 200g high-quality dark chocolate, chopped into chunks

  • Optional: 1 tbsp rose water or orange blossom water

Instructions

1. Bloom the Saffron

Steep a pinch of saffron threads in 1 teaspoon of warm milk for 5 minutes. Set aside.

2. Make the Dough Base

Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla, cardamom, bloomed saffron, and rose/orange blossom water if using.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture until just combined.

4. Fold in the Pistachios and Chocolate

Stir in chopped pistachios and dark chocolate chunks. Reserve a few chunks and nuts to press into the tops for presentation.

5. Chill

Cover and chill the dough for at least 45 minutes (up to overnight). This helps develop flavor and improves texture.

6. Bake

Preheat oven to 175°C (350°F). Line baking trays with parchment. Scoop dough into 2-tablespoon-sized balls, place 2 inches apart, and press extra chocolate and pistachios on top. Bake for 10–12 minutes until golden at the edges and soft in the middle.
Let cool for 5 minutes on the tray, then transfer to a wire rack.

Pro Tips

  • Lightly toast the pistachios before mixing them in to enhance their flavor.

  • Use slab chocolate instead of chips for irregular, gooey chocolate pools.

  • Sprinkle a bit of flaky sea salt on top before baking for contrast and depth.

How to eat them

These cookies pair beautifully with strong Arabic coffee, saffron-infused karak chai, or even a scoop of rose or pistachio ice cream. They’re also great as part of a dessert board for special occasions.

 

These Dubai-inspired chocolate pistachio cookies aren’t just a dessert—they’re a statement. The fusion of textures and flavor brings together the richness of dark chocolate, the warmth of cardamom and saffron, and the crunch of toasted pistachios. Whether you’re baking them for a festive occasion or an indulgent treat, this recipe brings a taste of Middle Eastern luxury straight to your kitchen.

 

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