Weekend Party Idea: Candy Apple Bar

October 8, 2013 by Amanda Willis
Sugar high alert!

Sugar high alert!

Fall means caramel apples! Surprise your guests with a DIY candy apple bar!  Pre-cut slices of tart green apples with an endless array of sauces and toppings will keep your guests sticking and dipping! Dessert bars are becoming so popular, this is a perfect party idea for fall and Halloween!

Whole candy apples that are sold on the boardwalk or any candy store are usually the size of my head! It is a big commitment to eat one of those! Here is a way to just get a sweet candy apple taste after dinner and a great way to sample all the combinations!

DSC_0127 DSC_0125 DSC_0115 DSC_0120 DSC_0123Candy Apple Bar

  • Find a spot in your home to set up all the dishes for the bar, we chose our island in the kitchen.
  • Have your apples sliced and ready to go when your guests arrive, or when you are ready for dessert. (Tip: Make the apple slicing the last thing you do, so the apple are fresh and crisp, and not brown on the inside!)
  • Choose two dipping sauces, I chose classic caramel that I melted myself, and warm melted chocolate that is made for fruit. Other sauce idea could be a fruit glaze or marshmallow creme.
  • Now is the fun part! Pick an array of topping your guests can choose from. The topping should be a mixture of nuts, candies and more. We chose both chocolate and rainbow sprinkles, crushed graham crackers, shredded coconut and chopped walnuts.
  • Lastly, make sure you have plenty of napkins to go around as this isn’t the most neat treat!

Other dessert bar ideas could be cupcakes, ice cream sundaes, cookies and more! Our candy apple bar was such a hit, we will definitely be hosting another dessert bar in the near future, stay tuned!

More Fall-inspired treats!

Leave a Note


  1. Thank you so much for sharing my recipe! I love your idea of using apple slices. These look so much easier to eat and I love all the toppings!

    Here’s a quick tip: soak the apple slice in a salt water mixture (about 1/2 tsp per quart) to keep them from turning brown. They will stay fresh overnight and it’s so little salt it really doesn’t impact the flavor. I do it all the time for lunches.

    Comment by makingmondays — October 8, 2013 @ 2:01 pm

  2. ooo! Great idea, thanks for the tip!

    Comment by Amanda Willis — October 8, 2013 @ 2:11 pm

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