Smores Candy Apple Slices

My neighbor showed up at my door one afternoon with a bag of apples from her orchard, and I was determined to do something more interesting than the usual apple pie. That's when s'mores popped into my head—why not marry that campfire magic with crisp, juicy apples? The first batch I made, I got a little overzealous with the marshmallow and nearly created a sticky mess, but something clicked when I bit into that chocolate-graham cracker coating. This dessert became my go-to when I needed something that felt both fancy and nostalgic.

I made these for my daughter's book club gathering last fall, and the girls actually paused their conversation to focus entirely on eating them—no small feat for teenagers. One of them asked if they were from a fancy bakery, which made me feel like I'd pulled off something special. That moment taught me that simple, well-executed treats often matter more than complicated techniques.

Ingredients

• Apples: Granny Smith or Honeycrisp work beautifully because they're tart and stay firm when sliced; the tartness balances the sweetness of the chocolate and marshmallow.
• Semi-sweet chocolate chips: Use good quality if you can—cheaper chocolate often leaves a waxy coating on your palate, and these slices deserve better.
• Coconut oil: Just a teaspoon thins the chocolate so it coats smoothly without being thick and heavy.
• Graham cracker crumbs: Don't use store-bought crumbs if you can help it; crush your own from fresh crackers for better texture and flavor.
• Marshmallows or fluff: Mini marshmallows add delightful pockets of gooeyness, while fluff creates a more uniform, drippy effect.
• Optional toppings: Toasted pecans add crunch, and a whisper of flaky sea salt brings out the chocolate's depth.

Instructions

Prep your workspace:

Line a baking sheet with parchment paper so your finished slices won't stick. This is worth doing even though it feels like an extra step—it makes plating and storage so much smoother.

Slice the apples:

Wash and thoroughly dry each apple, then cut thick slices about half an inch wide, cutting around the core to remove seeds from each piece. Pat each slice dry with a paper towel because any moisture will cause the chocolate to seize up rather than coat smoothly.

Add handles (optional):

Insert a popsicle stick or sturdy skewer into each slice if you want them for dipping or serving. Kids especially love having a handle to hold onto.

Melt the chocolate:

Combine chocolate chips and coconut oil in a microwave-safe bowl, then heat in 30-second bursts, stirring between each one until glossy and smooth. If you prefer, use a double boiler over gentle heat—it's more forgiving and gives you better control.

Coat the apples:

Dip each slice halfway into the warm chocolate, tilting gently so excess slides back into the bowl. The chocolate should still be warm when you dip so it sets with a smooth, snappy finish.

Add graham cracker crumbs:

Immediately after dipping, sprinkle or press graham cracker crumbs onto the wet chocolate while it's still sticky. Work quickly here—once chocolate starts setting, the crumbs won't adhere as well.

Transfer to the sheet:

Place each coated slice on your prepared baking sheet. Arrange them in a single layer so they don't touch and the chocolate sets evenly.

Finish with marshmallow:

If using fluff, microwave it for 10 to 15 seconds just until softened, then drizzle over the chocolate side using a spoon or squeeze bottle. If using mini marshmallows, press a few gently onto the chocolate while it's still tacky.

Add final touches:

Sprinkle chopped toasted nuts or a pinch of flaky sea salt while the coating is still soft. These finishing touches make a real difference in flavor depth.

Chill to set:

Refrigerate for 10 minutes so the chocolate hardens completely and holds its shape. This is the difference between a slice that's elegant and one that's a little messy to bite into.

Save to Pinterest

There's something quietly lovely about a dessert that bridges the gap between childhood and adulthood, and these apple slices do exactly that. They taste like an inside joke between you and your taste buds.

Variations That Actually Work

I've experimented with this concept more than I probably should admit, and a few variations have genuinely impressed me. White chocolate swapped in for semi-sweet creates an elegant, sweeter version that pairs beautifully with cinnamon-sugar graham cracker crumbs instead of plain ones. Milk chocolate is wonderful if you prefer something a touch softer and less intense, and I've had great success substituting crushed Oreo cookies for the graham cracker crumbs when I'm feeling fancy.

Storage and Timing Matters

These are genuinely best eaten within a few hours of assembly because apples will start releasing juice as they sit, which gradually softens the chocolate coating and makes it less satisfying to bite into. If you're making them ahead for a gathering, assemble them no more than four hours before guests arrive. You can always keep the components separate and layer them together right before serving if you need more time—the chocolate takes just a minute to set.

Why This Deserves a Spot in Your Kitchen Rotation

Every time I make these, I'm struck by how they transform something as ordinary as an apple into something that feels like a minor celebration. They're the kind of dessert that works for casual weeknight treats, fancy brunches, or when you want to contribute something memorable to a gathering without spending hours in the kitchen. What started as an experimental afternoon with leftover apples has become one of those recipes I return to again and again, each time discovering a small way to make it my own.

• Make sure your chocolate is melted smooth but not hot, or it will cook the apple slightly and create an unpleasant texture.
• If your marshmallow fluff is too thick to drizzle, microwave it just five extra seconds—you're aiming for pourable, not runny.
• These pair beautifully with a cup of coffee or warm cider, so consider your beverage pairing when you serve them.

Save to Pinterest

This recipe proves that sometimes the best desserts aren't the most complicated ones—they're the ones that bring real joy with every bite. Make these, watch people's faces light up, and claim a little credit for yourself.

Recipe FAQs

→ What type of apples work best for this treat?

Crisp varieties like Granny Smith or Honeycrisp hold up well and provide a refreshing tartness that balances the sweetness of the chocolate and marshmallow.

→ How do I melt the chocolate smoothly?

Use short bursts in the microwave with stirring in between or melt over a double boiler. Adding a teaspoon of coconut oil can make the chocolate silkier.

→ Can I use different toppings besides graham cracker crumbs?

Yes, toasted nuts or shredded coconut add nice crunch and flavor variations if you want to personalize the slices.

→ How should I store the prepared apple slices?

Refrigerate for about 10 minutes to set the chocolate. Best served fresh to maintain crispness, as apples can release juice over time.

→ Is there an easy way to handle the slices while coating?

Inserting popsicle sticks or sturdy skewers into each slice makes dipping and serving more manageable.