Smores Candy Apple Slices (Printable)

Crisp apple slices coated in chocolate with graham cracker crumbs and marshmallow drizzle.

# What You’ll Need:

→ Apples

01 - 2 large crisp apples (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

# Directions:

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

# Expert Tips:

01 -
  • They come together in 20 minutes, which means you can pull them off even when someone texts asking what you're bringing to dinner.
  • The contrast between crispy apple, silky chocolate, and crunchy graham is genuinely addictive, and everyone will ask for the recipe.
  • You can customize the toppings endlessly, so they feel special but never feel stressful.
02 -
  • If your apples aren't completely dry before dipping, the chocolate will bead up and refuse to coat evenly, so don't skip the paper towel step even though it feels unnecessary.
  • Work quickly once you start dipping because chocolate sets faster than you'd think, and you want that graham cracker layer to stick while everything is still tacky.
03 -
  • Keep your chocolate at the perfect temperature by working in batches and reheating as needed so you never end up with a bowl of congealed chocolate halfway through.
  • Toast your own graham crackers briefly under the broiler before crushing if you want to amplify that toasted flavor and make them even more irresistible.
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