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Silly Caramel Apple Faces | Lemons and Basil
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4 from 1 vote

Silly Caramel Apple Faces

These Silly Caramel Apple Faces are not only incredibly delicious but they’ll have your little ones squealing with delight! Perfect for a fun Halloween treat!
Prep Time15 mins
Assembly Time20 mins
Course: Appetizer/Snacks
Cuisine: American
Keyword: apples, caramels, Halloween, Kids
Servings: 12 faces
Author: Kaylee Pauley


  • 3 green apples
  • 15 Salted Caramel Apple Pie Candies
  • 1/2-1 tbsp milk
  • 1/4 cup yogurt chips 24-30 pieces
  • 2 tbsp mini semi sweet chocolate chips 24-30 pieces
  • 4-6 medium strawberries stems removed and sliced
  • 1/4 cup slivered almonds cut in half
  • 1 tbsp honey


  • Place 24-30 yogurt chips (I made extra so I could pick and choose the ones I thought turned out best) on a flat, microwave safe plate, then microwave for 40 seconds, or until softened but not melted. Once yogurt chips are softened, place a mini semi sweet chocolate chip, flat side up, in the center of each yogurt chip to create an eyeball. Place the plate in the freezer for 8-10 minutes or until hardened.
  • While the little eyes are hardening in the freezer, slice 3 green apples into 4 quarters each. Carefully remove the seeds, leaving as much of the apple as possible. Then using a sharp knife, notch out a slice of the apple on the skin side. Be careful as you make each cut so you don’t cut all the way through the apple. See pictures.
  • Once apples are are cut and ready for assembly, make sure you have your 4-6 strawberries thinly sliced to create the tongues, and the 1/4 cup slivered almond cut in half to create the teeth.
  • Add your 15 salted caramel apple pie candies to a microwave safe bowl along with 1/2 tbsp milk and microwave for 30 seconds. Remove, stir and microwave another 15 seconds. Once the caramels are melted, stir until a smooth consistency is reached. If the mixture seems too thick, you can add another 1 tsp or 1/2 tbsp milk and continue stirring until you have a dark creamy consistency.
  • Add a small spoonful of the melted caramel mixture to each notched out apple slice, spread it on both sides and place it on a baking sheet, add the strawberry slice for the tongue, then the the slivered almonds for the teeth. I found that the closer I placed the slivered almonds to the strawberry “tongue” the easier it was to get them to stay in place. See notes.
  • Once you have the caramel mixture, strawberry tongues, and slivered almond teeth on each sliced apple, place each one on a large baking sheet and refrigerate for 10 minutes.
  • While the apple slices are refrigerating, remove the yogurt chip eyeballs from the freezer and use a small metal spatula to gently break them loose from the plate. Once you have them all ready to apply to the apple faces, add 1 tbsp honey to a small plate. Remove apple mouths from refrigerator and flip them back so they are right side up with the tongue on the lower level and so they’re ready for the eyes to be added.
  • Coat the back of each yogurt chip eye with a small amount of honey and stick two to each apple face. You’ll likely need to wipe away the excess honey with a clean paper towel and press the yogurt chips down so they’ll stay in place. Return to refrigerator another 5 minutes until the eyes are set.
  • Serve and enjoy! Refrigerate leftovers.


I started creating the eyes by placing the mini semi sweet chips with the point up then realized they look more like eyes by placing the tip down with the flat side up.
Getting the slivered almonds to hold in place was a little trickier than I thought it’d be with the sticky caramel, I found that placing them close to the apple tongue gave them the most support to allow them to hold in place until the caramel hardened.
In addition to placing the slivered almonds close to the tongue, I also found it helpful to place the apple slices so that the teeth are upside down, before refrigerating, to help them harden in place.