Smores Candy Apple Slices (Print Version)

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

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

→ Optional

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

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry the apples. 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.
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 ½ 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 -
  • It tastes like dessert but technically counts as fruit, so you can convince yourself it's fine to have one more.
  • The whole thing comes together in 20 minutes—perfect for when you need something that feels fancy but doesn't require hours of fussing.
  • Kids and adults fight over these, which means less leftovers and more satisfied faces around the table.
02 -
  • Patience with melting chocolate is everything—rushing it with high heat gives you a grainy mess that no amount of stirring can fix, so stick with low and slow.
  • Those apples release juice once they're cut, which means if you prep them too far ahead they get soggy; best to slice them within 10 minutes of assembling.
03 -
  • Toast your own graham crackers for five minutes in a 300°F oven before crushing them—the toasted flavor runs circles around store-bought crumbs and makes these taste even more like the real thing.
  • If your chocolate keeps seizing, add a tiny splash of milk (not water) and whisk vigorously; sometimes one small mistake can be saved with quick thinking and cream.
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