Smores Candy Apple Slices (Printable)

Crisp apple slices coated in chocolate, graham cracker crumbs, and marshmallow drizzle for a sweet twist.

# 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 - 0.5 cup graham cracker crumbs
05 - 0.5 cup mini marshmallows or marshmallow fluff

→ Optional

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

# Steps:

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.
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 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.
06 - Immediately sprinkle or press graham cracker crumbs onto the chocolate-coated side.
07 - Place 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 nuts or a pinch of flaky sea salt.
10 - Refrigerate for 10 minutes to set the chocolate before serving.

# Expert Advice:

01 -
  • It's ready in 20 minutes with zero baking required—perfect for when you want something polished without the fuss.
  • The contrast between crisp, tart apple and gooey chocolate-marshmallow coating is genuinely addictive.
  • Your guests will be impressed by how restaurant-quality it looks, yet you made it in your kitchen.
02 -
  • Pat your apple slices completely dry before dipping—even a tiny bit of moisture will cause the chocolate to turn grainy and dull instead of shiny and smooth.
  • Work quickly once you start dipping because chocolate sets faster than you'd expect, especially if your kitchen is cool; have everything prepped and within arm's reach.
03 -
  • Use a muffin tin instead of a baking sheet if you want to keep your slices perfectly upright while the chocolate sets—this also makes storing them in the fridge much easier.
  • If your chocolate seized up (it happens), strain it through a fine-mesh sieve and start fresh; burnt chocolate will taste off and ruin what would otherwise be perfect slices.
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