Smores Candy Apple Slices (Printable)

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

# 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 - 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 thoroughly. Cut each apple into 4 thick slices approximately 0.5 inch thick, removing seeds and core from each slice. Pat slices dry with paper towels to remove excess moisture
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 if using in 30-second bursts, stirring until smooth. Alternatively, melt over a double boiler for more controlled melting
05 - Dip each apple slice halfway into the melted chocolate, allowing excess to drip off before removing from the chocolate
06 - Immediately sprinkle or press graham cracker crumbs onto the chocolate-coated side of each apple slice while chocolate is still wet
07 - Transfer dipped slices onto the prepared parchment-lined baking sheet
08 - If using marshmallow fluff, microwave 0.5 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 toasted nuts or a pinch of flaky sea salt to each slice for additional flavor and texture
10 - Refrigerate for 10 minutes to allow the chocolate to set completely before serving. Serve immediately for optimal texture, as apples may release juice with extended storage

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but tastes like the comfort food your inner kid craves.
  • Zero baking required—just 20 minutes between craving and eating, which is basically a miracle.
  • The tartness of the apple cuts through the sweetness in a way that makes you want to reach for another slice immediately.
02 -
  • Timing is everything with marshmallow fluff—if your chocolate is still hot when you drizzle, it'll melt into the chocolate instead of sitting on top, which is actually fine but changes the texture.
  • Never skip drying your apples because water on the surface will make the chocolate bead up and slide right off like you're trying to coat a duck.
03 -
  • Keep your chocolate at around 90 degrees Fahrenheit—hot enough to coat but not so hot it slides right off the apple; a quick thermometer check takes the guesswork out.
  • If your chocolate seizes up (gets thick and grainy), add coconut oil a tiny bit at a time and stir gently until it comes back to life, which is a trick that's saved me more than once.
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