Smores Candy Apple Slices (Print Version)

Crisp apple slices coated in chocolate, sprinkled with graham crumbs, and drizzled with marshmallow.

# What You'll Need:

→ Apples

01 - 2 large crisp apples such as Granny Smith or Honeycrisp

→ Chocolate Coating

02 - 4 oz semi-sweet chocolate chips or chopped chocolate
03 - 1 teaspoon coconut oil optional for smoother melting

→ Toppings

04 - 1/2 cup graham cracker crumbs
05 - 1/2 cup mini marshmallows or marshmallow fluff

→ Optional

06 - 2 tablespoons chopped toasted nuts such as pecans or peanuts
07 - Flaky sea salt for garnish

# Steps to Follow:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry the apples. Cut each apple into 4 thick slices approximately 1/2 inch thick, removing seeds and core from each slice. Pat slices dry with paper towels.
03 - Insert a popsicle stick or sturdy skewer into each apple slice if desired for easy dipping.
04 - In a microwave-safe bowl, melt the chocolate chips with coconut oil if using in 30-second bursts, stirring until smooth. Alternatively, melt over a double boiler.
05 - Dip each apple slice halfway into the melted chocolate, letting excess drip off.
06 - Immediately sprinkle or press graham cracker crumbs onto the chocolate-coated side.
07 - Place dipped slices onto the prepared baking sheet.
08 - If using marshmallow fluff, microwave 1/2 cup for 10 to 15 seconds to soften, then drizzle over the chocolate side of each slice using a spoon or piping bag. If using mini marshmallows, press a few onto the chocolate while still wet.
09 - Add optional nuts or a pinch of flaky sea salt.
10 - Refrigerate for 10 minutes to set the chocolate before serving.

# Additional Tips::

01 -
  • Takes barely twenty minutes but tastes like you fussed for hours in the kitchen.
  • The apples stay refreshingly crisp while the chocolate and marshmallow create that nostalgic s'mores magic.
  • Works for unexpected guests, potlucks, or when you just want something that feels a little fancy.
02 -
  • Wet apples and chocolate do not mix well, so that paper towel step isn't just busywork—it's the difference between a beautiful coating and an oily slide.
  • The moment you dip is the moment the clock starts ticking, so have your toppings ready in little bowls before you melt a single chip.
03 -
  • Freeze the apples for thirty minutes before dipping and they'll hold their shape better, plus the chocolate will set faster and look glossier.
  • Use a double boiler instead of the microwave if you're nervous about chocolate—it's slower but nearly impossible to scorch, and the results look more professionally finished.
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