Smores Candy Apple Slices

My neighbor handed me one of these at a backyard gathering last summer, and I bit into it expecting just another chocolate-covered apple. Instead, the graham cracker crumbs cracked between my teeth, the marshmallow stuck to my lips, and suddenly I was tasting every good memory of campfire s'mores, but actually enjoying the apple underneath. I went home that night and made three batches before the week was over.

I brought a platter to my daughter's soccer team pizza night, and watching a group of eight-year-olds' faces light up was worth every sticky finger and chocolate smudge. One kid asked if they were s'mores apples, and when I said yes, he told me they were better than the real thing because you could actually taste what you were eating, not just chocolate and sugar.

Ingredients

• Crisp apples (Granny Smith or Honeycrisp): Two large ones give you eight perfect slices, and the tartness cuts through the sweetness beautifully.
• Semi-sweet chocolate chips or chopped chocolate: About 120 g melts to a thin, dippable consistency that clings to the apple without being overwhelming.
• Coconut oil: A teaspoon optional, but it makes the chocolate flow like silk and sets faster.
• Graham cracker crumbs: Half a cup worth—crush them yourself by hand or use a food processor, whatever feels less tedious.
• Mini marshmallows or marshmallow fluff: Half a cup total; the fluff drizzles easier, but mini marshmallows look more intentional.
• Chopped toasted nuts: Two tablespoons if you want that extra crunch; pecans or peanuts both work beautifully.
• Flaky sea salt: A pinch at the end because salt and chocolate are lifelong friends.

Instructions

Get your station ready:

Line a baking sheet with parchment paper and gather everything in one place so you're not hunting for supplies while chocolate starts cooling.

Prepare the apples:

Wash and dry them thoroughly, then cut each into four thick slices about 1.5 cm across, removing the seeds and core from each piece. Pat everything dry with paper towels because moisture is chocolate's enemy.

Add handles if you like:

Popsicle sticks or sturdy skewers make dipping easier and eating more fun, though they're completely optional.

Melt the chocolate:

Use the microwave in 30-second bursts, stirring between each one so nothing seizes up, or go the double boiler route if you're patient. Stir in coconut oil now if you're using it.

Dip with confidence:

Plunge each apple slice halfway into the warm chocolate, let the excess drip off for a second, then transfer to your parchment sheet. Work quickly because chocolate sets faster than you think.

Coat while wet:

Immediately sprinkle or gently press graham cracker crumbs onto the chocolate side of each slice, before anything hardens.

Add the marshmallow:

If using fluff, microwave it for 10 to 15 seconds until it's soft and drizzleable, then spoon or pipe it over the chocolate. If using mini marshmallows, just press a few onto the still-wet chocolate where they'll stick naturally.

Finish and chill:

Sprinkle on nuts and a tiny pinch of sea salt if you want them, then refrigerate for 10 minutes so the chocolate sets completely.

Save

These became the dessert I reach for when I want to impress someone without pretending I spent hours in the kitchen. My in-laws, who are usually suspicious of my cooking experiments, asked for the recipe and actually made them at home.

Why Apples Make This Special

An apple slice is the perfect vehicle for this combination because it's sturdy enough to hold toppings but delicate enough to let you taste everything happening on it. The juice from the apple stays locked inside the thick flesh, so you get sweetness and tartness layered with your chocolate and marshmallow rather than competing with them. It's also the thing that separates this from just eating a s'more—the apple gives you permission to call this healthy-ish.

Chocolate and Texture Strategy

The coating needs to be thin enough to grip the apple but thick enough to hold the graham cracker crumbs without sliding. Semi-sweet chocolate walks that line perfectly because it's not too dark and not too sweet, letting the other flavors shine instead of drowning them out. If your chocolate ever gets too thick while you're dipping, just microwave it for another 10 seconds and keep moving.

Make It Your Own

This recipe is forgiving enough that you can play with it without disaster. Try milk chocolate if you want something sweeter, white chocolate if you want to shift the whole vibe, or even dark chocolate if you like a little sophistication with your s'mores. The toppings are where you can really get creative without affecting the structure.

• Swap graham cracker crumbs for crushed pretzels, toasted coconut, or even crushed waffle cookies.
• Add a drizzle of caramel or peanut butter after the chocolate sets for an extra layer of flavor.
• Chill these on the same day you make them because the apples start releasing juice after a few hours, and nobody wants a soggy s'more.

Save

These slices remind me that the best desserts are the ones that feel a little bit like playing, where you're combining things that seem like they shouldn't work but somehow do. Make them, share them, and watch people's faces when they realize you put actual thought into their snack.

Recipe FAQ Section

→ What type of apples work best?

Crisp varieties like Granny Smith or Honeycrisp hold up well and offer a nice balance of tartness and sweetness.

→ Can I use different chocolates?

Yes, white or milk chocolate can be used for different flavor variations and creaminess.

→ How do I prevent apple slices from browning?

Patting apple slices dry and dipping them quickly in chocolate helps reduce browning. Serving soon after preparation is best.

→ What are some optional toppings?

Chopped toasted nuts like pecans or peanuts and a sprinkle of flaky sea salt add extra crunch and flavor.

→ Can I prepare these ahead of time?

For best texture, serve immediately. Apples may release juice if stored too long, so refrigerate only briefly before serving.