Smores Candy Apple Slices

My friend Sarah showed up at a bonfire with these apple slices instead of the usual s'mores, and I'll admit I was skeptical—until I bit into one. The crisp apple, the snap of chocolate, that unexpected graham cracker crunch followed by gooey marshmallow: it was like someone took everything good about a campfire dessert and made it actually elegant. Since then, I've made them for every gathering where I want something that feels special but doesn't require turning on the oven.

I made these for my nephew's birthday party last summer, and the kids went absolutely silent the moment they tasted them—the kind of silence that means you've nailed something. Even the adults who said they weren't hungry came back for a second slice. My sister still texts me photos of the apples whenever she makes them at home.

Ingredients

• Crisp apples (Granny Smith or Honeycrisp): The tartness keeps these from tasting like pure candy, and a firm apple won't turn mushy when you slice it or dip it—soft apples get weepy, trust me on this.
• Semi-sweet chocolate chips or chopped chocolate: This is your base flavor, so don't use chocolate chips meant for baking that contain wax; real chocolate melts smoother and tastes like actual chocolate.
• Coconut oil: A teaspoon thins the chocolate just enough to coat evenly without making it taste like coconut, which I learned by accidentally using too much once.
• Graham cracker crumbs: Pulse whole crackers in a food processor for texture, or crush them by hand if you want uneven, rustic chunks that feel more intentional.
• Mini marshmallows or marshmallow fluff: Fluff gives you that gooey drizzle, while mini marshmallows add little pockets of sweetness—pick based on your mood and what you have on hand.
• Toasted nuts and sea salt: These are optional, but nuts add a savory crunch and salt makes the sweetness actually pop in a sophisticated way.

Instructions

Prep your station:

Line a baking sheet with parchment paper and have all your toppings in small bowls or piles within arm's reach—this comes together fast once you start dipping, and you don't want to be searching for graham crackers mid-process.

Slice your apples:

Wash and dry them thoroughly, then cut each one into four thick slices about half an inch wide, removing the seeds and core from the center of each slice. Pat the slices dry with paper towels because any moisture will make the chocolate slip right off.

Melt your chocolate:

In a microwave-safe bowl, heat the chocolate chips with a teaspoon of coconut oil in 30-second bursts, stirring between each one until you have a smooth, glossy mixture. A double boiler works beautifully too if you want to avoid any risk of the chocolate seizing.

Dip with confidence:

Hold each apple slice and dip it halfway into the melted chocolate, letting the excess drip off, then turn it right-side up and place it on your parchment sheet. Work quickly but without rushing—the chocolate should still be warm enough to accept the toppings.

Build your layers:

Immediately sprinkle or gently press graham cracker crumbs onto the wet chocolate side of each slice, getting them to stick while the chocolate is still tacky. This is the moment where the whole thing comes together.

Add marshmallow magic:

If you're using fluff, microwave it for 10 to 15 seconds to loosen it up, then drizzle it over the chocolate-covered side using a spoon or a piping bag. If you're using mini marshmallows, press a few onto the still-wet chocolate and they'll stay put.

Finish and chill:

Add any nuts or a tiny sprinkle of flaky sea salt, then slide the whole sheet into the refrigerator for 10 minutes to let the chocolate set. This gives everything time to firm up and taste even better.

Save

Last winter, my mom and I made these on a random Tuesday afternoon just because we had apples and chocolate, and something about the quiet of the kitchen with the two of us moving around each other, her arranging toppings while I drizzled marshmallow, felt like the kind of simple moment that sticks with you. No occasion needed—sometimes the best food memories are just about being present with someone while you create something small and good together.

Why Timing Actually Matters Here

Unlike baked goods that improve over a day or two, these are best eaten within a few hours of assembly while the apple is still crisp and the chocolate hasn't absorbed moisture from the fruit. I've tried storing them overnight in the fridge, and by morning the apples had released enough juice to soften everything—it's still edible, but you lose that satisfying contrast. Make them as close to eating time as your schedule allows, and serve them cool but not ice-cold straight from the refrigerator.

Chocolate Matters More Than You Think

I've made these with cheap chocolate chips that contain palm oil and wax, and the coating tastes waxy and never quite sets right. Switching to real semi-sweet chocolate, even just a decent grocery store brand, makes a noticeable difference in how smoothly it melts and how good it tastes on your tongue. The coconut oil is optional, but it helps the chocolate flow without making it taste greasy—just use a teaspoon, because too much will make it separate and weird.

Customization is Half the Fun

The beauty of this recipe is that it bends to whatever you love: try milk chocolate instead of semi-sweet if you want something sweeter, or dark chocolate if you prefer deeper flavor. White chocolate is stunning and unusual, though it can be tricky to melt evenly. You can swap out graham cracker crumbs for crushed pretzels, toasted coconut, crushed candy canes, or even sprinkles—the apple is your canvas, and the chocolate is your glue.

• Toast your own nuts or buy them pre-toasted; either way, they add a savory depth that balances the sweetness beautifully.
• If you forget to buy mini marshmallows, marshmallow fluff works perfectly and actually drizzles more elegantly.
• Flaky sea salt is worth seeking out because it dissolves on your tongue and makes the whole thing taste more sophisticated than it has any right to.

Save

These apple slices feel like the kind of dessert that reminds people why they love being around food in the first place: it's simple, it's beautiful, and it tastes like someone cared enough to make something special just for them. Make them whenever you want to feel like the kind of person who shows up with the thoughtful thing.

Common Questions

→ What type of apples work best?

Firm, crisp apples like Granny Smith or Honeycrisp provide the ideal balance of tartness and crunch that complements the chocolate and toppings.

→ Can I use different chocolates?

Yes, white or milk chocolate can be substituted for semi-sweet for a variation in flavor and sweetness.

→ How do I melt the chocolate smoothly?

Melt chocolate in short bursts in the microwave or use a double boiler method, stirring frequently for a silky texture. Adding coconut oil helps smoothness.

→ What are good alternatives to marshmallow toppings?

Besides mini marshmallows, marshmallow fluff softened by heating works well for drizzling over the coated apples.

→ How should I store these slices?

Refrigerate for up to 10 minutes to set, then serve immediately. Storing longer may cause the apples to release juice and soften.