The first time I made Caramel Apple Slices, I quickly learned that they aren't as fuss-free as they sound. That is, unless you have the right method! We made version after version in our kitchen until we found the trick to preventing the caramel from weeping or sliding off (and it involves caramel's best friend, chocolate).
This method makes the slices easy to make and easy to eat (no stick required!). Plus the toppings are customizable, making them great for holidays and seasonal parties.
Every October growing up, my family hosted a Pumpkin Carving Party in my parents' backyard. The menu was always the same: a huge pot of Classic Chili with freshly baked Skillet Cornbread.
The one thing we changed up each year was dessert. These Caramel Apple Slices were born one of those years and have been a reader favorite every October since!
Recipe Notes from Danielle & Misty
Let's talk details. We chose to make caramel apple slices rather than full apples because they're easier to grab and eat and less wasteful (very few people actually eat a whole caramel apple around here).
But slices still have one of the same problems as whole apples: the caramel tends to slide off. This usually happens if the wax coating isn't washed thoroughly off the apples, or if the caramel is laying directly on a juicy, cut side of the apple.
Our solution? Wash the apples really well with hot water to remove the wax, then add a layer of chocolate between the apple and caramel.
Ingredients for caramel apple slices
These notes highlight the most important ingredients we use when making this recipe and why they matter. Full quantities are in the recipe card below.
- Whole apples: Use firm, crisp apples without any soft spots, and choose apples that are all similar in size so that the slices turn out relatively uniform. Tart apples are best to balance the sweetness. Granny smith are my first choice, but honeycrisp, fuji, or gala apples are also good.
- Chocolate wafers: Chocolate wafers are designed to melt easily, set up firmly, and cool with a pretty, glossy shine. We have made these with chocolate chips instead and our experience is that the wafers produce better results and don't slip off the apple. I do recommend purchasing a high quality brand, such as Ghirardelli, for good flavor.
- Caramel squares or bits: It's really important to use fresh caramels, because they melt more evenly and cool with a noticeably better texture than old caramels (Speaking from experience - I have tried this with caramels that have been in my pantry for a year, and I don't suggest it 😬).
Helpful kitchen tools
Technique
How to properly wash the apples
It is essential to get the waxy coating off of your apples before you start, or nothing will stick. The easiest way is to wash and scrub them under very hot water, which helps melt the coating. If your kitchen sink doesn't get hot enough, you can bring some water to a gentle boil and then pour it over the apples briefly, followed by a gently scrub with a towel or paper towel.
How to make caramel apple slices
This is a condensed version of the instructions. For full instructions, please see the recipe card.
Step 1: Melt the chocolate wafers in a microwave-safe bowl, stirring every 30 seconds until they are completely smooth.
Step 2: Pat the apple slices really dry with paper towels. Then dip them ¾ high in the melted chocolate, allow the excess to drip, and wipe the back of the apple on the edge of the bowl. Lay the apples wiped side down on a cookie sheet lined with parchment paper and refrigerate for 10 minutes.
Step 3: Once the apples are set, melt half the caramel and cream in a microwave-safe bowl until it's a thick, creamy, and smooth sauce. Then generously drizzle the caramel across half of the prepared apple slices.
Step 4: Working quickly, add your toppings onto the warm caramel. If you are using a white chocolate drizzle, start with that.
Step 5: Melt the next round of caramel and repeat with the second half of the apples.
Topping ideas
The options are endless! You can do a theme (i.e. Fall, candy, cereals, etc.) or a mix of everything. Here is a list to get you started.
- White chocolate drizzle
- Peanut butter drizzle
- Chopped nuts - peanuts, pecans, walnuts, macadamia nuts
- Mini chocolate chips
- Shredded coconut
- Chopped candy - Snickers, Butterfinger, Heath, M&Ms
- Mini marshmallows
- Crushed Oreos
- Cereal - Golden Grahams, Cinnamon Toast Crunch
- Sprinkles - There are so many options to use, but here are a few fun ideas you can get on Amazon. Check your local grocery or party stores too.
Make ahead notes
These are best served the same day they are made. They will last well for 3-4 hours in the fridge, or 1-2 hours sitting out at room temperature. The longer they sit, the more chance they will weep (the juice will start leaking out and soften the candy toppings).
Tips & Tricks
- Cut the apples right before using them, then pat them very dry with paper towels before dipping in chocolate.
- Reheating the caramel too much will make it hard to work with and cause it to set up too firm. If you need to reheat it, reheat in 15 second increments on half power.
- Add the toppings immediately after drizzling with caramel or they won't stick.
- When removing from the tray, use sharp kitchen scissors to cut away overhanging caramel drizzles. This will give you nice, clean edges!
More recipes
Looking for other recipes? Try these:
- 4 Ingredient Potato Soup (one or our most popular recipes!)
- Apple Blueberry Crumble
- Maple Glazed Pork Tenderloin
- Apple Cider Bundt Cake
- Pumpkin Coffee Cake Recipe with Crumble Topping
- Carmelita Bars
Recipe
Caramel Apple Slices (no sliding caramel!)
Ingredients
- 4 apples preferably a tart variety like Granny Smith
- 11 oz (about 2 cups) chocolate wafers
- 11 oz caramel squares or bits
- 4 tablespoon heavy cream
Toppings (optional)
- White chocolate drizzle (see notes for recipe)
- Chopped nuts, chocolate chips, coconut, candy bars, marshmallows, sprinkles, and more! (see the post for a full list of topping ideas)
Instructions
Chocolate Coating
- Line two cookie sheets with parchment paper. Wash apples under very hot water briefly, then scrub with paper towel to remove the waxy coating. Dry well.4 apples
- In a microwave-safe bowl, melt the chocolate wafers for 1 minute, then stir well. Continue heating in 30-second increments, stirring in between until completely smooth.11 oz (about 2 cups) chocolate wafers
- Cut apples into ½ inch slices, about 12 slices per apple.
- Pat one apple slice dry with paper towels, then dip ¾ high in the melted chocolate. Allow excess to drip off, then wipe one side clean on the edge of the bowl (see photo in post). Lay the slice clean side down on the prepared baking sheet. Continue dipping remaining apples, drying each slice before dipping. Refrigerate apples until chocolate is set, about 10 minutes.
Prep Toppings
- Meanwhile prepare your toppings. Now is a good time to make the white chocolate drizzle (see notes for recipe). You can also chop nuts, crush Oreos, etc.White chocolate drizzle, Chopped nuts, chocolate chips, coconut, candy bars, marshmallows, sprinkles, and more!
Caramel Topping
- Once the apples are set, microwave half the caramels (5.5 oz) and 2 tablespoon heavy cream in a microwave-safe bowl on high for 30 seconds. Stir, then continue microwaving at half-power in 15 second intervals, stirring in between until the caramel is completely smooth.5.5 oz caramel squares or bits, 2 tbsp heavy cream
- Working with half of the apples, drizzle the caramel generously over the chocolate covered parts of the apples (caramel directly on the apple will weep or slide off). Immediately drizzle with white chocolate (if using) and add toppings before the caramel sets. Set aside or refrigerate to set.
- Melt the second half of the caramel and remaining 2 tablespoon of heavy cream like before. Drizzle remaining apple slices and add toppings. Set aside or refrigerate to set.5.5 oz caramel squares or bits, 2 tbsp heavy cream
- These are best served fresh. Store in the fridge for up to 3-4 hours or at room temperature for 1-2 hours. The longer they sit, the more chance they will weep (the juice will start leaking out and soften the candy toppings).
Notes
- Cut the apples right before using them, then pat them very dry with paper towels before dipping in chocolate.
- Reheating the caramel too much will make it hard to work with and cause it to set up too firm. If you need to reheat it, reheat in 15 second increments on half power.
- Add the toppings immediately after drizzling with caramel or they won't stick.
- When removing from the tray, use sharp kitchen scissors to cut away overhanging caramel drizzles. This will give you nice, clean edges!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Maureen A Boyle says
Love this!
Danielle says
Thanks for taking time to let us know! Happy Eating!
India Marshall says
Just the information I was searching for thank you!
Misty says
We hope it was helpful!