Transform your favorite fall treat into an easy, mess-free delight with these sheet pan caramel apples. Instead of wrestling with whole apples on sticks, this clever method delivers all the classic caramel apple flavors in a more approachable, shareable format.
Perfect for autumn gatherings or weekend family activities, these apple slices draped in golden caramel offer the same magical combination of tart fruit and sweet, buttery coating that we all love – just without the challenging logistics of traditional caramel apples.
Why You’ll Love This
- No special equipment needed – just a basic sheet pan
- Easier to eat than whole caramel apples, especially for kids
- Perfect for parties and can be customized with different toppings
- Less messy than traditional dipping methods
- Ready in about 30 minutes from start to finish
Ingredients
- 3 to 4 crisp apples (like Honeycrisp or Granny Smith—something tart balances the sweet caramel perfectly)
- Juice of 1 lemon (to keep the apples from browning and add a zing)
- 1 bag (about 11 oz) soft caramels, unwrapped (or make your own if you’re feeling fancy)
- 2 tablespoons heavy cream (to make that caramel pourable and silky)
- 1/2 cup dark chocolate chips (or milk chocolate if you like it sweeter)
- A variety of toppings: crushed nuts (like pecans or peanuts), sprinkles, mini chocolate chips, shredded coconut, flaky sea salt, or anything else you love
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper
- Core apples and cut into 1/2-inch thick slices
- Arrange apple slices in a single layer on prepared pan
- Combine caramel, cream, salt, and butter in a microwave-safe bowl
- Microwave in 30-second intervals, stirring between each, until smooth
- Pour caramel mixture evenly over apple slices
- Bake for 12-15 minutes until caramel is bubbly
- Add toppings immediately if desired
- Let cool for 5-10 minutes before serving
Tips & Variations
- Use firm apples that hold their shape when baked
- Dip apple slices in lemon water to prevent browning
- For darker caramel, let it cook slightly longer in the oven
- Try drizzling with melted chocolate after cooling
- Make a “toppings bar” for interactive family fun
Serving Suggestions
Serve these caramel apple slices alongside vanilla ice cream for an elevated dessert, or package them in wax paper for an elegant bake sale treat. They’re also perfect with a hot cup of spiced cider or coffee for an autumn afternoon snack.
Notes
- Store leftovers covered in the refrigerator for up to 2 days
- Caramel should be golden brown and bubbling when done
- Let pan cool completely before cleaning
FAQs
- Can I make these ahead of time? Best served same day, but can be made up to 24 hours in advance.
- Why did my caramel slide off? Make sure apples are completely dry before adding caramel.
- Can I freeze these? Not recommended, as the texture will become mushy when thawed.
- What if I don’t have caramel bits? Unwrapped soft caramel candies work just as well.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 3 to 4 crisp apples (like Honeycrisp or Granny Smith—something tart balances the sweet caramel perfectly)
- Juice of 1 lemon (to keep the apples from browning and add a zing)
- 1 bag (about 11 oz) soft caramels, unwrapped (or make your own if you’re feeling fancy)
- 2 tablespoons heavy cream (to make that caramel pourable and silky)
- 1/2 cup dark chocolate chips (or milk chocolate if you like it sweeter)
- A variety of toppings: crushed nuts (like pecans or peanuts), sprinkles, mini chocolate chips, shredded coconut, flaky sea salt, or anything else you love
Steps
- Preheat oven to 350°F and line a sheet pan with parchment paper
- Core apples and cut into 1/2-inch thick slices
- Arrange apple slices in a single layer on prepared pan
- Combine caramel, cream, salt, and butter in a microwave-safe bowl
- Microwave in 30-second intervals, stirring between each, until smooth
- Pour caramel mixture evenly over apple slices
- Bake for 12-15 minutes until caramel is bubbly
- Add toppings immediately if desired
- Let cool for 5-10 minutes before serving
Notes
- Store leftovers covered in the refrigerator for up to 2 days
- Caramel should be golden brown and bubbling when done
- Let pan cool completely before cleaning
