Crisp, tart Granny Smith apples get a sweet and nostalgic makeover in this Strawberry Shortcake Candy Apples recipe. Each apple is dipped in smooth white chocolate, then rolled in a buttery crumble of freeze-dried strawberries and crushed Golden Oreos. The result is a crunchy, creamy, sweet-and-sour treat that brings back fairground memories with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 Granny Smith apples, washed and dried thoroughly
8 oz white chocolate or white candy melts
1/2 cup freeze-dried strawberries, crushed
1/2 cup Golden Oreos or vanilla sandwich cookies, crushed
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Lollipop sticks or wooden apple skewers
Directions
I start by inserting a stick into the top of each apple and set them on a parchment-lined tray.
In a food processor, I pulse the freeze-dried strawberries and cookies separately until they’re both in coarse crumb form.
I combine the crushed strawberries and cookies in a bowl with melted butter and vanilla extract, then spread the mixture onto a plate.
Next, I melt the white chocolate or candy melts according to the package directions, stirring until silky smooth.
I dip each apple into the chocolate, allowing the excess to drip off.
Immediately after, I roll or gently press the apples into the strawberry shortcake crumble, making sure they’re coated on all sides.
Finally, I place the apples back on the parchment paper and let them set at room temperature—or refrigerate them to speed things up.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Calories: 330 kcal per serving
Variations
I sometimes swap out Golden Oreos for vanilla wafers or shortbread cookies for a slightly different texture.
For a more colorful treat, I add sprinkles or edible glitter to the crumble.
If I want to switch up the flavor, I use milk or dark chocolate instead of white chocolate for a richer base.
To make them vegan, I use dairy-free white chocolate and plant-based butter.
I’ve also tried mini apples for bite-sized party portions — great for dessert platters or kids’ parties.
Storage/Reheating
I store these candy apples in an airtight container in the fridge for up to 3 days. If I’m serving them at a party, I like to pull them out about 10–15 minutes ahead of time so they soften slightly for easier biting. These aren’t ideal for reheating since the chocolate and crumble might melt or lose their crunch, but they’re best enjoyed fresh or chilled.
FAQs
How do I keep the chocolate from sliding off the apples?
I make sure the apples are completely clean and dry — moisture or wax can prevent the chocolate from sticking. I also chill the apples for 10–15 minutes before dipping for better adherence.
Can I make these candy apples ahead of time?
Yes, I usually make them up to a day in advance. I store them in the refrigerator and cover them lightly with plastic wrap or wax paper to keep them fresh.
What type of chocolate works best?
I prefer white candy melts or high-quality white chocolate, as they melt smoothly and have a creamy finish. Candy melts are especially easy to work with if I’m making a large batch.
Are there gluten-free options for this recipe?
Yes! I use gluten-free sandwich cookies in place of Golden Oreos. Many stores carry gluten-free vanilla cookies that work great in the crumble.
Can I use a different kind of fruit?
While strawberries give that classic shortcake flavor, I’ve also experimented with freeze-dried raspberries and blueberries for a different twist — both worked beautifully.
Conclusion
Strawberry Shortcake Candy Apples are the kind of treat that feels both fun and fancy. I love how they combine the tartness of fresh apples with the creamy sweetness of white chocolate and the nostalgic crunch of strawberry shortcake crumble. Whether I’m making them for a fall fair theme, a holiday gathering, or a just-because indulgence, they never fail to impress.
Recipe:
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Strawberry Shortcake Candy Apples
- Total Time: 20 minutes
- Yield: 4 candy apples
- Diet: Vegetarian
Description
Crisp Granny Smith apples are dipped in smooth white chocolate and coated with a buttery crumble made from freeze-dried strawberries and crushed Golden Oreos. These no-bake Strawberry Shortcake Candy Apples are a nostalgic, sweet-tart treat perfect for parties or fun desserts.
Ingredients
4 Granny Smith apples, washed and dried thoroughly
8 oz white chocolate or white candy melts
1/2 cup freeze-dried strawberries, crushed
1/2 cup Golden Oreos or vanilla sandwich cookies, crushed
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Lollipop sticks or wooden apple skewers
Instructions
- Insert a stick into the top of each apple and set them on a parchment-lined tray.
- Pulse the freeze-dried strawberries and cookies separately in a food processor until coarsely crushed.
- Combine the crushed strawberries and cookies in a bowl with melted butter and vanilla extract. Spread the mixture onto a plate.
- Melt the white chocolate or candy melts according to package directions, stirring until smooth.
- Dip each apple into the melted chocolate, allowing the excess to drip off.
- Immediately roll or gently press the apples into the strawberry shortcake crumble, coating all sides.
- Place the coated apples back on the parchment paper and let them set at room temperature or refrigerate until firm.
Notes
Ensure apples are completely dry to help the chocolate adhere properly.
Chilling apples for 10–15 minutes before dipping improves chocolate coating.
Store in an airtight container in the refrigerator for up to 3 days.
Let sit at room temperature for 10–15 minutes before serving for easier biting.
Use gluten-free cookies for a gluten-free version.
Try different freeze-dried fruits like raspberries or blueberries for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 candy apple
- Calories: 330
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
