Smores Candy Apple Slices

My neighbor showed up at my door with a bag of apples from her orchard and a mischievous grin, asking if I could turn them into something fun for her kids' bonfire night. I stood in my kitchen thinking about s'mores, campfires, and the mess of melted marshmallow on fingers, and suddenly these chocolate-dipped apple slices felt like the perfect answer—all the joy of a s'more without the burnt fingers or graham cracker crumbs in the grass.

I'll never forget watching my eight-year-old nephew carefully examine one of these slices, poking at the marshmallow drizzle with his finger before taking a bite and getting that look of pure wonder—like he'd discovered something entirely new instead of recognizing the familiar flavors of his favorite campfire treat rearranged on a crisp apple slice.

Ingredients

• Apples (2 large, Granny Smith or Honeycrisp): Choose ones that are firm and crisp—they'll hold up to the chocolate coating without getting mushy, and their tartness balances the sweetness perfectly.
• Semi-sweet chocolate chips (120 g / 4 oz): The backbone of this whole thing; semi-sweet hits that sweet spot between dark and milk chocolate without being too intense.
• Coconut oil (1 tsp, optional): This tiny bit of oil makes your melted chocolate flow like silk instead of clumping up, which I learned the hard way the first time I tried this.
• Graham cracker crumbs (60 g / ½ cup): Crush them by hand or in a food processor; the crunch is non-negotiable and brings back that campfire memory with every bite.
• Mini marshmallows or marshmallow fluff (60 g / ½ cup): Fluff drizzles more elegantly, but mini marshmallows give you those nostalgic pillowy pockets if you press them in while the chocolate is still soft.
• Chopped toasted nuts (2 tbsp, optional): Pecans or peanuts add a textural contrast that makes this feel a bit more grown-up.
• Flaky sea salt: Just a pinch—it makes the chocolate taste more like chocolate somehow.

Instructions

Set up your station:

Line a baking sheet with parchment paper and gather all your toppings within arm's reach because once you start dipping, things move quickly.

Prepare the apples:

Wash and dry each apple thoroughly, then slice them about 1.5 cm (½ inch) thick, removing the core from each slice as you go. Pat everything dry with paper towels—any moisture will make the chocolate seize up and refuse to coat properly.

Add sticks if you'd like:

Insert a popsicle stick or sturdy skewer into the side of each apple slice if you want to serve them like lollipops; this is purely for fun and presentation.

Melt the chocolate:

In a microwave-safe bowl, melt the chocolate with coconut oil in 30-second bursts, stirring between each burst until everything is smooth and glossy. If you prefer a double boiler, that works beautifully too and gives you more control.

Dip and coat:

Dip each apple slice halfway into the melted chocolate, let the excess drip off, then immediately (and I mean immediately) sprinkle or gently press the graham cracker crumbs onto the wet chocolate side while it's still sticky.

Arrange on the sheet:

Place each dipped slice on your parchment paper as you finish it, leaving a little space between them so they don't touch.

Add the marshmallow:

If using marshmallow fluff, microwave it for 10-15 seconds just to loosen it up, then drizzle it over the chocolate side with a spoon or piping bag for a pretty effect. If you're using mini marshmallows, press a few onto the chocolate while it's still wet so they stick.

Finish with optional toppings:

Scatter any chopped nuts or a whisper of flaky sea salt across the chocolate.

Set in the fridge:

Refrigerate for 10 minutes to let the chocolate firm up before serving—this makes everything hold together beautifully.

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My sister texted me a photo of these slices arranged on a wooden board at her daughter's school fundraiser, and they were gone within the first thirty minutes of the bake sale—outsold everything else on the table, which felt like a small victory for fruit-based desserts everywhere.

Variations That Work

The beauty of this recipe is how forgiving it is with substitutions. I've made versions with milk chocolate for sweeter eaters and dark chocolate for people who want less sugar, and both versions disappear just as fast as the semi-sweet original. White chocolate creates something entirely different—almost like a s'more's elegant cousin—and if you don't have graham crackers on hand, crushed digestive biscuits, vanilla wafers, or even finely crumbled coconut cookies work surprisingly well.

Storage and Timing

These are best served within a few hours of assembly because the apples start releasing juice eventually, which softens the chocolate coating and makes everything a bit weepy. If you're making them ahead for a specific moment, assemble them no more than a couple of hours before serving, and keep them in the fridge until the last minute. On a warm day, they'll appreciate staying in the cold until you're ready to plate them.

Why This Works as a Dessert

There's something about serving fruit with chocolate and marshmallow that makes people feel like you've thought about both health and indulgence at the same time—even though we all know the chocolate and marshmallow are the real stars here. The texture contrast between the crisp apple, silky chocolate, crunchy graham cracker, and gooey marshmallow is exactly what makes a s'more so satisfying, just organized more neatly and served on something you can actually hold without it dripping down your arm. It's light enough to feel like a palate cleanser but decadent enough to feel special.

• Make these for a dinner party to end on a playful note instead of traditional dessert.
• Double the batch if you're feeding teenagers—they vanish in seconds.
• Don't stress about making them perfect; the slightly lopsided ones taste just as good.

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These slices remind me that the best desserts are the ones that make people smile before they even take a bite. Serve them with confidence and watch them disappear.