Irresistible Sheet Pan Caramel Apples with Chocolate and Nuts (Print version)
Crisp apple slices drizzled with warm caramel and chocolate, then finished with chopped nuts, graham crumbs, and sea salt.
# Ingredients:
For the apples
01 -
4 large Granny Smith or Honeycrisp apples, cored and sliced into 1/2-inch wedges
02 -
1 tablespoon lemon juice, optional, for brushing if not serving right away
For the caramel and chocolate
03 -
11 oz (312 g) caramel bits or soft caramel candies
04 -
1/4 cup (60 ml) heavy cream
05 -
3/4 cup (130 g) semisweet chocolate chips
06 -
1 teaspoon neutral oil or coconut oil, optional, for smoother chocolate
For the toppings
07 -
1/2 cup (60 g) chopped roasted peanuts, pecans, or walnuts
08 -
1/3 cup (30 g) crushed graham crackers
09 -
1/2 cup (25 g) mini marshmallows
10 -
1/4 teaspoon flaky sea salt
# Instructions:
01 -
Line a rimmed sheet pan with parchment paper. Arrange the apple slices in a mostly single layer with a little overlap.
02 -
Pat the apple slices dry with paper towels. If you are not serving within 20 minutes, brush them very lightly with lemon juice, then pat dry again before topping.
03 -
Add the caramel bits and heavy cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring well each time, until smooth and pourable, about 1 1/2 to 2 minutes total.
04 -
Place the chocolate chips in a second microwave-safe bowl with the oil if using. Microwave in 20-second bursts, stirring between each, until melted and glossy.
05 -
Spoon the warm caramel over the apple slices in thin ribbons. Drizzle the melted chocolate over the caramel while it is still soft.
06 -
Scatter chopped nuts, graham crumbs, mini marshmallows, and flaky salt over the sticky drizzle. Let the pan stand for 5 minutes, then serve immediately.
# Good to know:
01 -
Best served the same day, ideally within 1 hour of assembly.
02 -
Use a rimmed sheet pan so caramel and toppings stay contained.
03 -
Nutrition is an estimate per serving.