Caramel Apple Nachos
Caramel Apple Nachos- This single serve, assembly only dessert can be customized for any sweet tooth.
November 12, 2026 by Nicole Collins
Today, we’re making Caramel Apple Nachos!
It’s dessert day in our Small Batch Holiday Cooking series, and today’s assembly only dessert can be customized to appease any sweet tooth!
This one could not be any more simple. We’re going to coat some apple slices in all the sauces, all the sweet and crunchy toppings, and all the colors we can find in our pantry. And that’s one of the many nice things about this recipe…use what you have, and use what you like!
Let’s talk apples. I like to use a green apple for this one, because the extra tartness in the apples balances out all the sweet things we’re going to pile on top. But, if you prefer a red apple variety, use it. This is your dessert to make how you love!
I typically toss these together right before I’m ready to enjoy. But if you want to prep your apples in advance so you have even less work to do when you want a sweet treat, it’s totally easy to do. Slice your apple, let it soak in some cold salted water for 5 mins, rinse and dry really well, and store in the fridge until you’re ready to eat. Soaking the apples in salt water doesn’t make them salty, but it helps preserve the apples so they don’t turn brown while they’re waiting for their turn to get in your belly.
I like to cut my apple slices a little thicker so they can handle all the toppings. Then, we’ll arrange them on a pretty little plate. And now, this is where you let your inner child come out. Mini you gets to pick how many sweet things get to load up our apples.
We, of course, have to start with caramel sauce. I like to use a salted caramel sauce and drizzle it right on top of the apples. I also like to add a drizzle of chocolate sauce and a drizzle of melted peanut butter. You can use any combo of these sauces or all 3 (like me). We don’t need much. Just enough to help our toppings stick.
This is where we really get to have fun. We need about a quarter cup of toppings to sprinkle over our sauces, but those toppings can be pretty much anything. Crushed nuts, toffee bits, chopped Oreos, crushed Biscoff cookies, mini dehydrated marshmallows, mini chocolate chips, minis M&Ms, sprinkles…when I say go to town, I mean it! I like to do a little bit of everything so every bite is unique. You can use as many or as few of these combinations of toppings that you like as long as you don’t exceed that quarter cup total (or don’t exceed it by that much, anyway).
That’s all the work we have to do. Grab a cozy seat, admire your work, and chow down. The tart apples, the sweet and salty drizzles, the crunchy toppings…it’s a masterpiece for your mouth. Sweet, satisfying, festive, easy, gorgeous…should I keep going?
Ok, everyone! You know I like to give you options, so for a SECOND assembly only single serve dessert, check out my social media pages! It’s totally on theme with our Sunday Roast too, so you don’t want to miss it!
I hope you enjoy, and let’s eat!
Caramel Apple Nachos
Serves: 1 Print
Ingredients:
1 granny smith apple, thick sliced
1 tbsp salted caramel sauce
1 tbsp chocolate sauce
1 tbsp melted peanut butter
¼ cup mixed toppings (chopped nuts, toffee bits, crushed oreos, crushed Biscoff cookies, dehydrated marshmallow bits, mini mms, mini chocolate chips, sprinkles)
Directions:
Arrange apples on a serving plate. Drizzle with caramel, chocolate, and/or peanut butter sauce. Sprinkle preferred toppings over the top. Serve immediately, and enjoy!
Recipe notes:
*There really are no rules here. You can top these with whatever combo of sauces and toppings you like. Only want one sauce. Fine. Want every topping in sight…go for it, just don’t exceed ¼ cup total or it will be hard to eat.
*If you want to slice your apple in advance, you can soak them in salt water to keep them from browning so you can whip this up whenever you’re ready. Mix ½ tsp salt into 1 cup cold water, and stir until the salt is dissolved. Add the apples, let them soak for 5 mins, drain, rinse, and dry them well. Then, store them in the fridge for up to a week.
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