Smores Candy Apple Slices (Print Version)

Crisp apple slices coated in chocolate and graham crumbs with a marshmallow drizzle for a sweet snack.

# Ingredient List:

→ 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 - ½ cup graham cracker crumbs
05 - ½ cup mini marshmallows or marshmallow fluff

→ Optional

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

# Steps:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry the apples thoroughly. Cut each apple into 4 thick slices approximately ½ 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 and handling.
04 - In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second bursts, stirring until smooth. Alternatively, melt over a double boiler.
05 - Dip each apple slice halfway into the melted chocolate, allowing excess to drip off back into the bowl.
06 - Immediately sprinkle or press graham cracker crumbs onto the chocolate-coated side of each slice while chocolate is still warm.
07 - Place dipped apple slices onto the prepared parchment-lined baking sheet.
08 - If using marshmallow fluff, microwave 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 toasted nuts or a pinch of flaky sea salt to each slice.
10 - Refrigerate for 10 minutes to set the chocolate before serving.

# Helpful Hints:

01 -
  • They're ready in 20 minutes with zero baking required, which means you can satisfy a dessert craving without heating up the kitchen.
  • The contrast of crisp apple, silky chocolate, and crunchy graham cracker feels indulgent but actually tastes like you're being somewhat responsible.
  • They're naturally gluten-free friendly (with a swap) and work for almost any dietary preference with tiny tweaks.
02 -
  • Dry your apple slices thoroughly or the chocolate will bead up and refuse to coat evenly; I learned this the hard way with a pile of rejected slices.
  • Don't let the chocolate cool completely before dipping or it'll be thick and lumpy; keep it warm enough to flow like silk, and work quickly through your batch.
03 -
  • Warm your serving plate slightly so the chocolate stays malleable and the apple doesn't feel cold against your teeth.
  • If marshmallow fluff sinks into the chocolate instead of sitting pretty, it means your chocolate cooled too much; remelt it and try again.
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