Save to Pinterest My neighbor showed up at my door one afternoon with a box of apples from her orchard, and I had maybe twenty minutes before her book club arrived. Instead of panicking, I raided my pantry for chocolate chips and graham crackers, remembering a s'mores dessert I'd seen somewhere. What emerged from that kitchen scramble was unexpectedly elegant—crisp apple slices dressed up like little edible jewelry boxes, ready to impress without the campfire smoke.
My eight-year-old watched me make these one summer evening and insisted on helping with the toppings, which meant half the graham cracker crumbs ended up on the counter. By the time we set them in the fridge, she'd decided these were officially better than regular s'mores because you could actually taste the apple, and I found myself agreeing completely.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Crisp apples (Granny Smith or Honeycrisp): The tartness cuts through all that sweetness and keeps every bite from feeling heavy, plus they hold their shape beautifully when sliced thick.
- Semi-sweet chocolate chips: Melt more smoothly than you'd think, especially with a tiny bit of coconut oil to help them flow like silk.
- Graham cracker crumbs: The textural backbone that makes people instantly think campfire, so don't skip crushing them fresh if you have the time.
- Mini marshmallows or fluff: Fluff drizzles more dramatically and soaks into the chocolate better, while mini marshmallows add little pockets of sweetness you can see.
- Coconut oil (optional): Changes everything about how the chocolate behaves, making it glossy and easier to work with without any coconutty flavor.
- Toasted nuts and flaky sea salt: These aren't just garnish—the salt actually makes the chocolate taste deeper, and nuts add a sophisticated crunch.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep your apples like you're handling something precious:
- Wash and dry them thoroughly, then slice each into thick rounds about half an inch wide, using a sharp knife to carve out the seedy core from the center of each slice. Pat everything completely dry with paper towels—any moisture will make the chocolate slip right off.
- Melt chocolate with intention:
- If using a microwave, go in thirty-second bursts and stir between each one so nothing scorches and turns bitter. Watch how it transforms from chips to liquid silk, and if it looks even slightly grainy, add that coconut oil to smooth it out.
- Dip with confidence:
- Hold each slice by the edge or stick, dunk it halfway into the warm chocolate, give it a little twist, and let gravity do the work—excess will drip back into the bowl. The coating should be smooth and even, not thick like a shell.
- Build the layers while chocolate is still warm:
- Press graham cracker crumbs directly onto the wet chocolate so they stick without sliding off, working quickly but not frantically. This is the moment when everything comes together, so enjoy the satisfaction of watching it happen.
- Add marshmallow magic:
- If using fluff, microwave it just long enough to soften (about ten to fifteen seconds), then drizzle it over with a spoon in a loose pattern. For mini marshmallows, press a few right into the warm chocolate while you've still got a working window.
- Finish and chill:
- A sprinkle of sea salt or toasted nuts elevates the whole thing from sweet to sophisticated, then slide the sheet into the fridge for about ten minutes to let everything set firmly.
Save to Pinterest These went from a last-minute save to my go-to thing I make when I want to feel like I actually have my life together. Something about the combination of fresh fruit and indulgent toppings makes people pause mid-bite and actually taste what's in their mouth instead of just eating.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Why the Apple Matters
The apple is doing more work than you might think—it's not just a vehicle for chocolate and marshmallow. Its natural tartness and juice act as a flavor reset between bites, which is why these don't feel cloying even though they're absolutely decadent. The firmness also keeps everything from becoming mushy, which is why I'm particular about using varieties that actually have a snap to them.
Chocolate Temperature and Texture
Temperature matters more than technique here, and I learned this the hard way by rushing. Chocolate that's too hot will be thin and runny, chocolate that's cooled too much will be thick and clumpy, so you're aiming for that warm-but-not-hot sweet spot where it flows like warm honey. The coconut oil isn't just a luxury—it genuinely changes the way the coating clings and sets, making everything feel more intentional.
Storage and Serving Wisdom
These are best eaten within a few hours of assembly because apples are still apples, and they're going to start releasing their juice no matter what we coat them with. I've made them in the morning for afternoon guests and they've held up beautifully, but overnight in the fridge is pushing it unless you love them a little softer and stickier.
- Keep them in a single layer on parchment so they don't stick together and tear when you pick them up.
- If you're making ahead, assemble just the chocolate and graham cracker layer, then add marshmallow and extra toppings right before serving.
- They travel reasonably well in a container as long as you don't stack them on top of each other.
Save to Pinterest What started as a pantry rescue has become one of those recipes I return to when I want something that feels both easy and special. There's something deeply satisfying about turning a handful of ingredients into something people actually want to eat slowly and savor.
Common Recipe Questions
- → What type of apples work best for this dish?
Crisp, firm apples like Granny Smith or Honeycrisp are ideal as they hold their shape and provide a tart balance to the sweet coatings.
- → Can different chocolates be used for coating?
Yes, semi-sweet, milk, or white chocolate all melt well and provide delicious variations in flavor and sweetness.
- → How do I prevent the apple slices from becoming soggy?
Patting sliced apples dry before dipping and serving soon after coating helps maintain their crisp texture.
- → What is the best way to melt the chocolate?
Melting chocolate in short bursts in the microwave or using a double boiler ensures smooth, even melting without burning.
- → Can additional toppings be added?
Yes, chopped toasted nuts or a sprinkle of flaky sea salt add texture and enhance flavor complexity.
- → Is refrigeration necessary after coating?
Chilling for about 10 minutes helps the chocolate set firmly, making the slices easier to handle and eat.
