S’more Caramel Apples

5 from 1 vote

These easy caramel apples incorporate chocolate and graham crackers for a fun fall treat!

Prep Time30

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: apples

Calories: 269kcal

Cost: 5

To remove the wax from the apples: Bring a large pot of water to a boil (one large enough to fit all the apples). Add a few tablespoons of apple cider vinegar or a teaspoon of baking soda. Add apples and submerge for 30 seconds, then remove the apples and pat dry. Let cool completely before dipping.
Microwave melting: Place the caramel bits and water in a microwave safe bowl. heat for 1 minute on high power. Stir, heating in additional 30 second increments until melted and smooth.
Stovetop: Heat caramel bits and water in a saucepan over medium heat. Stir until melted (about 3-5 minutes). Once melted, turn the heat very low (you want to keep the caramel warm).
Working quickly, one apple at a time, dip in caramel. You may need to tip the pan and/or use a spoon to help you cover the entire thing.
Place pieces of graham cracker and mini marshmallows on the caramel, pressing lightly to stick. Repeat with all apples and chill until set, about 30 minutes.
Melt candy melts in a microwave safe bowl in 30 second increments, stirring between each. Add to a sandwich bag and cut off one tip, then drizzle all over apples.
Chill until hardened, at least 30 minutes. Store in refrigerator.

Caramel Bits are easier to use (no unwrapping), if you can find them. Usually they're sold in the baking aisle, or in fall you'll find them with the fall products.
It's not required to boil the apples to remove the wax but if you have trouble with the caramel sticking that is why - the wax is making it slide off. This will ensure the caramel sticks to your apples.
If the caramel gets hard during dipping, just reheat it to thin.
I like using Ghiradelli candy melts (found in the baking aisle) but you can also use almond bark.