These Halloween Mickey Mouse Caramel Apples are a magical blend of nostalgia and indulgence, perfect for spooky season celebrations. Imagine crisp, juicy apples coated in a rich, buttery caramel, then dipped in smooth chocolate and adorned with playful Mickey ears. The combination of sweet, tangy, and creamy flavors creates a treat that’s as delightful to eat as it is to look at. With just 15 minutes of cooking and a bit of patience for setting, you’ll have a show-stopping dessert that’s sure to impress both kids and adults alike.
Each bite offers a satisfying crunch from the apple, a velvety melt of caramel, and a decadent chocolate finish. The 3-hour prep time is well worth it for these festive, handcrafted treats that bring joy to any Halloween gathering. Whether you’re hosting a party or simply indulging in a sweet moment, these caramel apples are a fun, flavorful way to celebrate the season. Plus, they’re packed with a touch of fiber and vitamins, making them a slightly guilt-free indulgence. Get ready to create memories as sweet as the apples themselves!
Ingredients for Halloween Mickey Mouse Caramel Apples
- 6 granny smith apples (or Gala apples, washed and stems removed)
- 22 ounces Kraft caramels (unwrapped)
- 1 ½ cups mini marshmallows
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 12 large marshmallows (for Mickey’s ears, cut in half)
- 11 ounces milk chocolate chips
- 11 ounces white chocolate chips
- 1 sleeve cinnamon graham crackers (crushed)
- 2 teaspoons cinnamon
- 1 Tablespoon sugar
- ½ cup orange sprinkles (or make your own by mixing ½ cup sugar with 4 drops red and 6 drops yellow food coloring in a Ziploc bag)
- Wooden dowels (for apple sticks)
- Non-stick cooking spray (for greasing the cookie sheet)
Step-by-Step Instructions
- Prepare the apples: Wash the apples thoroughly and remove the stems. Insert a wooden dowel into the center of each apple where the stem was. Set aside.
- Line and grease the cookie sheet: Line a cookie sheet with foil and coat it with non-stick cooking spray. Set aside.
- Make the caramel mixture: In a saucepan, combine the caramels, mini marshmallows, vanilla, and water. Heat over medium-low heat, stirring constantly, until the mixture is smooth and fully melted.
- Dip the apples: Dip each apple into the caramel mixture, rotating to coat evenly. Continue spinning the apple on the stick until the caramel stops dripping and holds its shape. Place the coated apples on the prepared cookie sheet.
- Add Mickey’s ears: Cut the large marshmallows in half. Dip the sticky side of each marshmallow half into the caramel and attach them to the apples, about 1 centimeter away from the stick and 1 inch apart from each other. Refrigerate the apples for 2 hours to set.
- Prepare coatings: While the apples chill, melt the milk chocolate and white chocolate in separate bowls according to package instructions. Crush the graham crackers and place them on a plate. In a small bowl, mix the cinnamon and sugar. Spread the orange sprinkles (or homemade orange sugar) on another plate.
- Coat the apples:
- For graham cracker and cinnamon-sugar apples: Dip the apples in melted white chocolate, spinning to remove excess. Roll the bottom half in graham cracker crumbs and sprinkle the top half with the cinnamon-sugar mixture.
- For mummy apples: Dip the apples in white chocolate, spin to remove excess, and use a butter knife to create streaks for a “mummy” texture.
- For orange sprinkle apples: Dip the apples in melted milk chocolate, spin to remove excess, and roll in orange sprinkles until fully coated.
- Set and serve: Place the coated apples back on the greased cookie sheet and refrigerate until fully set. Serve cold and enjoy!
Spooky Serving Suggestions
These Halloween Mickey Mouse Caramel Apples are perfect for parties or as a festive treat! Serve them on a platter lined with parchment paper or a Halloween-themed tablecloth for extra flair. Add some spooky decorations like plastic spiders or edible glitter to make them even more eye-catching. Pair them with a mug of warm apple cider or hot chocolate for a cozy Halloween vibe.
Storage Tips to Keep Your Apples Fresh
Store your caramel apples in an airtight container in the refrigerator for up to 5 days. If you need to stack them, place a layer of parchment paper between each apple to prevent sticking. For longer storage, wrap each apple individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving to keep the caramel and chocolate from melting.
Fun Recipe Variations to Try
Switch up the flavors by using dark chocolate instead of milk or white chocolate for a richer taste. For a nutty twist, roll the apples in crushed peanuts or almonds instead of graham crackers. If you’re feeling adventurous, add a drizzle of melted peanut butter or caramel over the chocolate coating. You can also experiment with different sprinkle colors to match your Halloween theme!
Time-Saving Tips for Busy Bakers
To save time, unwrap the caramels while the apples are washing and drying. Use pre-crushed graham crackers or buy a cinnamon-sugar blend to skip a step. If you’re making these for a party, prepare the apples the night before and let them set in the fridge overnight. This way, you’ll have more time to focus on other Halloween preparations!
Essential Equipment for Perfect Apples
Make sure you have a sturdy saucepan for melting the caramel and chocolate, as well as a heatproof spatula for stirring. A foil-lined cookie sheet sprayed with non-stick cooking spray is a must for easy cleanup. Wooden dowels or popsicle sticks work best for holding the apples, and a butter knife is perfect for creating the mummy texture. Don’t forget a few small bowls for your toppings and sprinkles!
Halloween Mickey Mouse Caramel Apples
Ingredients
- 6 granny smith apples, (or Gala)
- 22 ounces Kraft caramels, (unwrapped)
- 1 ½ cups mini marshmallows
- 1 teaspoon vanilla
- 2 teaspoons water
- 12 large marshmallows, (for the ears)
- 11 ounces milk chocolate chips
- 11 ounces white chocolate chips
- 1 sleeve cinnamon graham crackers, crushed
- 2 teaspoons cinnamon
- 1 Tablespoon sugar
- ½ cup orange sprinkles (I used sugar and added 4 drops of red food coloring, and 6 drops of yellow food coloring, and mixed in a Ziploc sandwich bag.)
Instructions
- Wash apples thoroughly and remove stem.
- Stick the wooden dowel down the middle of the apple where the stem once was. Set aside.
- Coat a foil lined cookie sheet with non-stick cooking spray.
- Set the pan aside.
- In a saucepan, add the caramels, marshmallows, vanilla, and water.
- Mix until it is a smooth liquid.
- Dip the apples in the liquid caramel mixture until it is fully coated.
- Continue to spin the apple on the stick until the caramel isn’t dripping and holds its shape (this part may take a little while).
- Place the caramel apple on the greased cookie sheet, and continue to do this process for all the apples.
- To make Mickey’s ears, cut off the side of the larger marshmallows, so it is a little sticky.
- Dip the little side that is sticky into the caramel and place on the apple about about 1 centimeter away from the stick, so the ears are only about 1 inch apart from each other.
- Once all the ears are attached, place the cookie sheet in the fridge and let them set up for about 2 hours.
- After the caramel has hardened and set up, melt the two different chocolates in separate bowls according to the package directions.
- Crush the graham crackers ahead of time and place on a plate so it is easy to roll the apple in.
- In a separate small bowl, combine the cinnamon and sugar so it is easy to roll the coated apple in.
- On a plate or bowl, spread out the orange sprinkles (or orange sugar) so the apples can be easily rolled.
- Dip the apples in the melted white chocolate so all the caramel is covered.
- Spin the apple on the stick so the chocolate isn’t dripping but is still soft and moist.
- Roll the bottom half of the apple in the graham cracker crumbs, and sprinkle the top half with the cinnamon and sugar mixture.
- Set the apple on the greased cookie sheet.
- For the “Mummy” caramel apple, dip the apple in white chocolate until it is fully coated.
- Spin the apple on it’s stick so the chocolate isn’t dripping.
- With a butter knife, make line or streaks so it adds texture to the white chocolate making it look like a mummy.
- For the Orange caramel apples, Dip the apple in the melted milk chocolate until it is fully coated.
- Spin the apple on the stick so the chocolate stops dripping.
- Roll the apple in the Orange sprinkles until fully coated.
- Set on the non-stick cooking sheet.
- Refrigerate until the apples are fully set up and serve cold.