Sheet Pan Caramel Apples With Six Toppings

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Sheet Pan Caramel Apples With Six Toppings

Fall brings to mind all things apple. Here in New York, we grow more apple varieties than any other state. Enough to bake 500 million apple pies ( There are apples for eating, baking, cooking and more. There really isn’t anything you can’t do with this versatile fruit.

Here on our blog, you’ll find recipes for saladssidesmain coursesdrinks and of course, desserts. So, once again, here we are with an apple recipe, but one that leaves the fruit in its purest form.

Sheet Pan Caramel Apples With Six Toppings is a great way to get that caramel apple experience, but with slices and multiple toppings. As a kid, I always loved the caramel apple you could buy at the fair, but it was never easy to eat. This recipe makes it much easier, because the apples are sliced and you choose what you want to put on top. The sky is the limit.

Prepping the Ingredients

For this recipe the apples keeps their skins, so start by slicing them with the 5” Petite Santoku.

Place the apple on the cutting board stem-side up. Rest the knife on top of the apple and hold it securely in place using a tunnel grip, with fingers and thumb positioned over the top. Use a steady, forward and down motion to cut the apple in half. Cut the halves lengthwise to create quarters. Rotate the apple quarter so it rests flat on an inside edge. Angle your knife about 45 degrees and cut off the core. Rest the apple flat on the cutting board and slice lengthwise to desired thickness.

Slicing apples with a Petite Santoku.

To keep the apple slices from browning, place them in a bowl and sprinkle with lemon juice. Mix the slices around so they are equally coated in the juice.

Using a 7-5/8″ Petite Chef knife, chop the small pretzels, peanuts, candy bar and graham crackers.

Chopped ingredients with a Petite Chef.

Making Sheet Pan Caramel Apples

Once you’ve done the prep work, this recipe comes together quickly and is something you can do with the kids. Make sure you’ve placed parchment paper on the baking sheet, as this will make clean-up a bit easier.

Remove the apple slices from the bowl and dry them with a towel. Arrange the slices evenly into rows on the baking sheet.

Place the caramel bits into a microwave-safe bowl and add heavy cream. Microwave in 30-second intervals, stirring each time until the caramel is smooth and spreadable.

Pour the caramel evenly over the rows of apples, going up and down lengthwise until they are mostly covered. Depending on how much caramel you like, you may use the entire amount.

Sprinkle the toppings over the caramel apples in sections. Place one topping on then move to the next section to add a different topping. You should have six different quadrants of caramel apples with different toppings. The key here is to get everything onto the caramel before it hardens, but not too soon where the toppings might melt. Wait until the caramel cools a bit but is still soft.

That’s it! Everyone can pull apart the apples to enjoy and if you have any issues, just use the Spatula Spreader to cut out the section you want. Sheet Pan Caramel Apples With Six Toppings is the easy way to enjoy caramel apples this fall. Try different toppings to make it unique and fun.

Sheet Pan Caramel Apples With Six Toppings

Print Recipe


  • 5-6 large Granny Smith apples, thinly sliced
  • 3 11-ounce bags Kraft® Caramel Bits
  • 1/3 cup heavy cream
  • Small pretzels, chopped
  • Peanuts, chopped
  • Mini chocolate chips
  • Butterfinger® candy bar, chopped
  • Mini M&M’S®
  • Cinnamon graham crackers, chopped


  1. Place parchment paper on a baking sheet.
  2. Dry the sliced apples with a towel and arrange evenly on a baking sheet.
  3. Place caramel bits in a bowl with heavy cream (use less cream if you want the caramel to be thick). Melt together in the microwave in 30-second intervals, stopping to stir, until smooth. 
  4. Pour caramel immediately over apple slices and, if needed, carefully spread with a Spatula Spreader (sprayed with cooking spray) until the apples are evenly coated. 
  5. Let caramel cool slightly so toppings won’t melt, then top in sections as you desire.
  6. Serve when caramel is cool and solid.

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