Total Time
Prep 15 mins
Cook 20 mins

Found this keeper in the Family Fun magazine. I loved making it with the kids and they loved being creative. Use your imagination and your favorite toppings for this great snack. You will need a package of lollipop sticks and a melon baller and small paper candy cups (or cupcake paper) for this recipe. One Granny Smith apple makes approximately 8 mini apples.

Ingredients Nutrition

  • 4 granny smith apples
  • 1 (16 ounce) package butterscotch chips
  • 1 (16 ounce) package peanut butter chips
  • 1 (16 ounce) package milk chocolate pieces
  • 1 (8 ounce) container candy sprinkles
  • 1 (12 ounce) package coconut


  1. Cut the lollipop sticks at an angle on one end to create a small point to insert into the mini apple.
  2. With the melon baller, scoop little balls out of the apple making sure to have a section of apple peel on each ball.
  3. Push half the lollipop stick into the peel of each ball and pat the apple dry.
  4. Melt the butterscotch, peanut butter and chocolate pieces according to the package directions.
  5. Dip and swirl the mini-apples in the melted chips, then roll them into the sprinkles, coconut or chopped nuts if desired.
  6. Place the mini apples in paper candy cups to set.
Most Helpful

5 5

I also found this recipe in my Family Fun Magazine. So easy, so absolutely adorable and such a yummy little taste treat (not as big of a commitment as the real deal). My 3 year old thought this was the best little treat although I would caution giving these to the 4 and under crowd unless you are keeping a good eye on them because the melon ball size is a big choking hazard. Other than that, this is a definite keeper- and what a show stopper- you'll have everyone telling you how clever and cute these little guys are! I used natural peanut butter to mimic the caramel and then rolled them in finely chopped chocolate. I will do homemade caramel next. These would be such a fabulous little sweet treat at a fall wedding- the possibilities are endless. Make sure to absorb the juice around the cut flesh of the mini apple with a paper towel before you dip or coat.