These dipped pears are a delightful twist on traditional caramel apples. Pears bring a softer texture and subtle floral sweetness that pairs perfectly with the decadent layers of caramel and chocolate. They’re easier to bite into, look absolutely beautiful, and are much simpler to make than they appear. With endless topping options, this is a customizable, crowd-pleasing recipe you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Firm, ripe pears (such as Bosc or Anjou)
Soft caramels or homemade caramel
Heavy cream (if melting soft caramels)
Semisweet or dark chocolate chips
White chocolate or chocolate melts (optional, for drizzling)
Toppings like chopped nuts, sprinkles, crushed pretzels, or flaky sea salt
Popsicle sticks or skewers (optional for serving)
Directions
Wash and thoroughly dry the pears. Moisture will prevent the caramel and chocolate from sticking.
Insert a popsicle stick or skewer into the top of each pear if using.
Melt the caramels with a splash of heavy cream over low heat, stirring until smooth.
Dip each pear into the caramel, allowing excess to drip off. Place on a parchment-lined baking sheet and refrigerate for 15–20 minutes to set.
Melt the chocolate in a double boiler or microwave in short bursts, stirring until smooth.
Dip each caramel-coated pear into the chocolate, coating halfway or fully as desired.
Place back on the baking sheet and add your toppings quickly before the chocolate sets.
Optional: Drizzle with melted white chocolate for an extra decorative touch.
Chill until fully set, about 20–30 minutes, before serving or wrapping.
Servings and timing
This recipe makes 6 dipped pears. Prep time: 20 minutes Cook time: 10 minutes Chill time: 30–40 minutes Total time: approximately 1 hour
Variations
Use white chocolate as the primary dip and drizzle with dark chocolate for a reverse look.
Try spiced caramel with cinnamon or nutmeg for a fall-inspired flavor.
Roll in crushed pistachios, almonds, or toffee bits for added crunch.
Add edible gold dust or colored sugar for a party-ready presentation.
Use mini pears for individual bite-sized treats or a dessert platter.
Storage/Reheating
Store Chocolate Caramel Dipped Pears in the refrigerator for up to 3 days. Keep them uncovered or loosely tented with foil to avoid condensation which can cause the coating to slip. Do not freeze, as the caramel and chocolate may crack and separate upon thawing. No reheating is needed—serve chilled or at room temperature.
FAQs
What type of pear is best for dipping?
Firm varieties like Bosc, Anjou, or Bartlett pears hold up well and have a great balance of sweetness and texture.
Can I make these ahead of time?
Yes, you can prepare them up to 2 days in advance. Store them in the fridge until ready to serve.
Do I need to peel the pears?
No, keep the skin on to help the caramel and chocolate adhere better and to maintain structure.
Can I use homemade caramel?
Absolutely. A homemade caramel sauce adds rich flavor but ensure it’s thick enough to coat and set on the pears.
Why is my caramel sliding off the pear?
The pears must be completely dry. Any moisture on the skin will prevent the caramel from sticking properly.
How do I keep the toppings from falling off?
Add toppings immediately after dipping in chocolate while it’s still wet so they stick as it sets.
Can I use dairy-free alternatives?
Yes, use dairy-free caramel and chocolate products to make the recipe vegan-friendly.
How do I prevent the chocolate from seizing?
Melt the chocolate slowly and avoid any water contact. Stir constantly and gently during melting.
Can I wrap these for gifts?
Yes, once fully set, wrap them in clear cellophane and tie with a ribbon. Store chilled until gifting.
Do they need to stay refrigerated?
Yes, especially if made in advance or if your kitchen is warm. This helps the coatings stay firm and stable.
Conclusion
Chocolate Caramel Dipped Pears are a showstopping dessert that blends beauty, flavor, and texture in one easy-to-make treat. Perfect for fall gatherings, holiday gifting, or simply satisfying a sweet craving, these pears offer a sophisticated alternative to the classic caramel apple. With endless topping possibilities and elegant presentation, they’re as fun to make as they are to eat.
Chocolate Caramel Dipped Pears are a stunning, indulgent treat made by dipping ripe pears in rich caramel and smooth melted chocolate. Perfect for fall, holidays, or gift-giving, these elegant pears are easy to customize and sure to impress.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:1 hour
Yield:6 dipped pears
Category:Dessert
Method:Stovetop + No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
6 firm, ripe pears (Bosc, Anjou, or Bartlett)
11 oz soft caramels (about 40 pieces)
2 tablespoons heavy cream
1 cup semisweet or dark chocolate chips
1/2 cup white chocolate chips or melts (optional, for drizzling)
Toppings: chopped nuts, crushed pretzels, sprinkles, flaky sea salt
Popsicle sticks or skewers (optional)
Instructions
Wash and thoroughly dry the pears. Remove stems if using skewers, and insert a popsicle stick into the top of each pear (optional).
In a saucepan over low heat, melt soft caramels with heavy cream, stirring until smooth and fully combined.
Dip each pear into the caramel, letting excess drip off. Place on a parchment-lined baking sheet and refrigerate for 15–20 minutes until set.
Melt semisweet or dark chocolate in a microwave-safe bowl or double boiler, stirring until smooth.
Dip the caramel-coated pears into the chocolate, covering halfway or fully as desired.
Immediately sprinkle with toppings while chocolate is still wet.
Optional: melt white chocolate and drizzle over pears for decoration.
Place pears back on the lined sheet and refrigerate for 20–30 minutes until fully set.
Serve chilled or at room temperature, or wrap individually for gifts.
Notes
Ensure pears are completely dry to help caramel and chocolate adhere properly.Use mini pears for individual servings or party platters.Work quickly when adding toppings to prevent chocolate from setting beforehand.Spice up the caramel with cinnamon or nutmeg for a seasonal twist.Do not freeze dipped pears—store in the fridge uncovered or loosely tented.
