Smores Candy Apple Slices (Printer View)

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

# 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

# Method:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry the apples thoroughly. Cut each apple into 4 thick slices approximately half 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 before transferring to prepared surface.
06 - Immediately sprinkle or press graham cracker crumbs onto the chocolate-coated side of each slice while chocolate remains wet.
07 - Arrange dipped slices onto the prepared baking sheet in a single layer.
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 nuts or a pinch of flaky sea salt to complete each slice.
10 - Refrigerate for 10 minutes to set the chocolate before serving.

# Expert Advice:

01 -
  • Ready in 20 minutes with zero baking, so you can make it while guests are still arriving.
  • Every component tastes like a beloved campfire memory, but somehow tastes fresher and brighter on crisp apple flesh.
  • Kids and adults alike get genuinely excited about dipping and assembling—it turns snack time into kitchen theater.
02 -
  • Patting your apple slices completely dry is non-negotiable—any moisture will cause the chocolate to seize and separate rather than coat smoothly.
  • Working quickly between dipping and topping is the secret; once chocolate starts setting, the graham crumbs and marshmallow lose their grip.
03 -
  • Melt chocolate over a double boiler if you're nervous about the microwave—it's slower but gives you more control and less risk of overheating.
  • Let your chocolate cool for just a moment before dipping if it's screaming hot, or the apple flesh will start to cook and release juice right there in the bowl.
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