Double Dipped S’Mores Apples on a Stick

S'mores meets Candied Apples in this fun apple dipping recipes. Double dipped in creamy melted marshmallow, chocolate and graham cracker crumbs adds a great twist to festive all apples. The recipe may be doubled maintaining the same ingredient porportions.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 50

Servings S'mores Apples

Calories 739kcal

Author Toni Dash

Ingredients

2 tablespoons Unsalted Butter
1 16- ounce package of Marshmallows (large size)
1 11.5- ounce bag of Chocolate Chips (dark, semi-sweet or milk chocolate)
1 cup Graham Cracker crumbs (I used ½ package Kinnikinnick gluten-free S’moreables ground in the blender to make crumbs), placed in a small bowl
6 Granny Smith Apples , washed, dried and stems removed
Non Stick Spray
Parchment Paper
Kitchen shears
6 Sticks: lollipop sticks , popsicle sticks, thick bamboo skewers cut to desired length, or twigs (note: if using actual twigs wipe off the end going into the apple and to be safe I would not eat the portion of the apple where the twig was inserted)

Instructions

Prepare two baking sheets with parchment paper; spray with non-stick cooking spray. Insert the sticks into the stem area of each apple. TIP: if using a larger stick, inserting a metal skewer first and rotating it at a 45 degree angle creates a starter hole making the stick insertion easier.
In a medium to large saucepan over low heat, melt the butter and add the marshmallows. Spray a silicon spoon with non-stick spray and stir the mixture, folding the butter into the marshmallows. Continue until the mixture is melted, smooth and creamy.
Tipping the saucepan at an angle, insert an apple and rotate it using the stick to fully coat the apple. Lift from the marshmallow mixture and allow excess marshmallow to drain back into the saucepan. TIP: keep the marshmallow mixture warm or it will begin to set up making the dipping more challenging.
Place the dipped apples on one of the prepared baking sheets and allow the marshmallow to set (about 15 minutes). If making these in a hot or humid climate, placing them into the refrigerator will allow them to set.
While the apples are ‘resting’, melt the chocolate chips by following the microwave melting directions on the bag, in a double boiler or in a metal mixing boil placed over a saucepan of boiling water. Stir during the melting process to ensure all the chips melt making a smooth mixture.
If there is a large amount of puddled marshmallow at the base of the apples, spray kitchen shears with non-stick spray and trim the excess (and discard).
Dip the coated apples, one by one, into the melted chocolate, swirling them to cover about 2/3’s of the apple. Immediately dip the apple into the graham cracker crumbs, rotating the apple to cover the bottom 1/3 in graham cracker crumbs. TIP: Using your fingers, fluff up the crumbs in the bowl between apples. The dipping compresses them making the next apple harder to coat without fluffing the crumbs first.
Place the dipped apples on the second prepared baking dish and allow to set (about 15 minutes). They may also be placed in the refrigerator (if in a hot and/or humid climate definitely put them in the refrigerator).

Notes

Adapted from Country Living magazine.

Nutrition