Delicious Apple Pie Caramel Apple

Finding the perfect fall dessert that brings together two beloved treats can feel like an impossible task. After all, when you’re craving both the comfort of classic apple pie and the rich sweetness of caramel apples, it’s hard to choose just one, and things get even trickier when you’re trying to impress guests or satisfy a family with different preferences.

Luckily, this apple pie caramel apple recipe gives you the best of both worlds: it combines the warm spices and flaky crust of traditional apple pie with the gooey caramel coating we all love, and it’s surprisingly simple to make with ingredients you probably already have in your kitchen.

What Kind of Apples Should I Use?

Granny Smith apples are the perfect choice for caramel apples because they’re firm and tart, which balances out all that sweet caramel coating. Their crisp texture holds up well when you dip them, and they won’t get mushy or fall apart on the stick. If you can’t find Granny Smith, other tart varieties like Honeycrisp or Braeburn will work too, just make sure they’re firm and not overly ripe. When picking your apples, look for ones that are free of bruises and have a good shape – you want them to look as good as they taste when they’re all dressed up with caramel and toppings.

Options for Substitutions

This fun apple pie caramel apple recipe has some room for swaps if you need them:

• Granny Smith apples: While Granny Smith apples are perfect because they’re tart and crisp, you can use Honeycrisp or Fuji apples if that’s what you have. Just make sure they’re firm and not too sweet since the caramel adds plenty of sweetness.
• Brach’s Milk Maid caramels: Any soft caramel candies will work here – Kraft caramels, Werther’s soft caramels, or even homemade caramel sauce. If using caramel sauce, you might need to cook it a bit longer to get the right consistency for dipping.
• White chocolate melting wafers: Regular white chocolate chips work too, but you’ll need to add 1 tablespoon of coconut oil or shortening to help it melt smoothly. Vanilla candy coating or almond bark are also great options.
• Graham crackers: Crushed vanilla wafers, digestive biscuits, or even crushed cinnamon graham crackers can replace regular graham crackers for a different flavor twist.
• Marshmallows: Mini marshmallows work fine – just use about 1/2 cup instead of the large ones. You can also skip them entirely if you want a simpler apple pie look.

Watch Out for These Mistakes While Cooking

The biggest mistake when making caramel apples is not properly drying the apples after washing them – any moisture left on the surface will prevent the caramel from sticking, so make sure to pat them completely dry and let them sit at room temperature for about 30 minutes.

Another common error is overheating the caramel, which can cause it to become too thick and hard to work with – melt it slowly over low heat or in 30-second intervals in the microwave, stirring frequently until smooth.

To prevent your white chocolate from seizing up, avoid getting any water in it and melt it gently using the same low-heat method as the caramel.

For the cleanest finish, crush your graham crackers into fine, even pieces rather than large chunks, and work quickly once you start dipping since the caramel and chocolate will begin to set within minutes.

What to Serve With Caramel Apples?

These caramel apples are pretty much a dessert all on their own, but they’re perfect for sharing at fall parties or Halloween gatherings. I love setting them out on a big platter alongside other autumn treats like pumpkin cookies, cinnamon donuts, or even some warm apple cider for dipping breaks. If you’re doing a dessert table, mini cupcakes and candy corn make great companions that won’t compete with the apples’ sweet, crunchy goodness. For a cozy night in, just grab some napkins and enjoy them with a mug of hot chocolate or spiced tea.

Storage Instructions

Keep Fresh: These caramel apples are best enjoyed within 2-3 days of making them. Store them in the refrigerator in an airtight container or wrap each one individually in plastic wrap. The cold helps keep the caramel and chocolate coating firm and prevents the apples from getting too soft.

Freeze: You can freeze these treats for up to 1 month if you want to make them ahead for a party. Wrap each apple individually in plastic wrap, then place them in a freezer-safe container. Just remember they’ll need about 30 minutes to thaw before serving.

Serve: Let frozen caramel apples sit at room temperature for about 30 minutes before eating so they’re not rock-hard. If you’re serving them from the fridge, just 10-15 minutes at room temperature will make them perfect for biting into without breaking your teeth on the chocolate coating!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 15-20 g
• Fat: 75-90 g
• Carbohydrates: 500-550 g

Ingredients

For preparing the apples:

• 4 to 5 large granny smith apples
• 4 to 5 wooden sticks (popsicle, cookie, or cake pop sticks)

For the caramel coating:

• 1 bag (11 oz) brach’s milk maid caramels, unwrapped, or similar soft caramels
• 2 tbsp water

For the crust and chocolate layer:

• 6 standard graham crackers
• 12 oz white chocolate melting wafers (such as ghirardelli) or vanilla candy coating

For topping and optional decoration:

• 8 large marshmallows
• 2 tbsp sugar mixed with 1/2 tsp ground cinnamon

Step 1: Prepare the Apples and Baking Sheet

• 4 to 5 large Granny Smith apples
• 4 to 5 wooden sticks (popsicle, cookie, or cake pop sticks)

Wash the apples under hot water, scrubbing to remove as much of the waxy coating as possible.

Dry the apples thoroughly.

Insert a wooden stick into the top center of each apple, pushing it at least halfway through to secure.

Line a baking sheet with wax paper and spray it lightly with non-stick cooking spray.

Set aside for later dipping.

Step 2: Dip Apples in Caramel

• caramel apples from Step 1
• 1 bag (11 oz) Brach’s Milk Maid caramels, unwrapped, or similar soft caramels
• 2 tbsp water

In a medium saucepan set over medium-low heat, melt the caramels and water together, stirring occasionally until the mixture is completely smooth and melted, about 3 minutes.

Dip each prepared apple into the melted caramel, allowing excess caramel to drip back into the pot.

Use a spoon or butter knife to scrape extra caramel from the bottom of each apple.

Place the coated apples on the prepared baking sheet and refrigerate for at least one hour, or until the caramel is cooled and fully set.

I always make sure the apples are completely dry, or the caramel won’t stick well.

Step 3: Prepare Graham Cracker Crumbs

• 6 standard graham crackers

Use a food processor or blender to process the graham crackers into fine crumbs.

Transfer the crumbs to a bowl and set aside for later coating.

If you want a chunkier texture, you can pulse the crackers fewer times for a more rustic look.

Step 4: Coat Apples in White Chocolate and Graham Crackers

• caramel apples from Step 2
• 12 oz white chocolate melting wafers (such as Ghirardelli) or vanilla candy coating
• graham cracker crumbs from Step 3

Melt the white chocolate melting wafers or vanilla candy coating according to the package instructions.

Dip each chilled, caramel-coated apple (from Step 2) into the melted white chocolate, letting the excess coating drip off.

Gently scrape the bottom of each apple to remove excess.

Let each dipped apple sit for a short time, then roll the bottom half of the apple into the graham cracker crumbs (from Step 3) to create a crust.

Place each apple back on the lined baking sheet to set.

Step 5: Sprinkle with Cinnamon Sugar

• 2 tbsp sugar mixed with 1/2 tsp ground cinnamon

Once the apples have been dipped and rolled in graham cracker crumbs, sprinkle the entire surface of each apple with the cinnamon and sugar mixture.

Set each apple back on the wax paper-lined baking sheet and allow to set completely before serving.

For a little extra flavor, I like to be generous with the cinnamon sugar sprinkle so each bite is sweet and spiced.

Step 6: Optional: Add Marshmallow Ears

• 8 large marshmallows
• remaining melted white chocolate from Step 4
• 2 tbsp sugar mixed with 1/2 tsp ground cinnamon

If desired, roll each marshmallow in some of the remaining melted white chocolate, then place them on top of the set apples as ears.

Sprinkle with cinnamon and sugar before the chocolate sets for a fun decorative touch.

Allow the apples to set completely before serving.