🍎 Caramel Apple Salad Without the Stick!
This Caramel Apple Salad has the sweet-tart, sticky goodness of a caramel apple, minus the stick! Crisp Granny Smith and Honeycrisp slices get tossed in a creamy dressing made with Greek yogurt, Biscoff, and caramel sauce, so there’s plenty of caramel and warm cookie flavor without feeling overly heavy.
- 2 medium apples (I used 1 Granny Smith and 1 Honeycrisp)
- ½ cup plain Greek yogurt
- 3 Tbsp Biscoff spread (slightly warmed so it pours easily)
- 3 Tbsp caramel sauce (see note)
- ¼ cup chopped roasted peanuts
- ¼ cup semisweet chocolate chips
- 2 Tbsp toffee bits
- Wash and dry your apples. Slice thin into half moons.
- Place the apples in a 24 or 32 ounce plastic deli container (see note.)
- Top with the remaining ingredients, in the order listed.
- Fasten with the lid and aggressively shake it for a minute or two to incorporate everything.
- Enjoy straight from the container with a fork!
A 10-Minute Caramel Apple Treat
Salad by definition is just “a cold dish of mixed, bite-sized food items—usually raw—typically served with a dressing” so this caramel-covered apples “salad” makes sense. It’s more in the dessert salad camp, like my snickers salad (which is also made with apples), but a little less rich.
I use one tart Granny Smith and one sweeter Honeycrisp apple in this recipe because I love the balance of flavors and all that fresh crunch. Then the yogurt and Biscoff spread come together with the caramel to make a creamy dressing that tastes a little lighter than a classic pudding or cream cheese-based dressing. I warm the Biscoff just enough to make it pourable, then shake everything together right in the container until the apple slices are nicely coated. This caramel apple salad recipe is easy to whip up after dinner, for an afternoon treat, or anytime I’m craving caramel apples without all the work and mess!
Helpful Tips
- Slice the apples nice and thin. I cut the apples into thin half-moons rather than chunks, so they’re easy to pick up with a fork and eat. You also get plenty of the creamy Biscoff dressing on each slice this way!
- Use a mix of sweet and tart apples. I use one Honeycrisp and one Granny Smith because I really like having both flavors in the same salad. Pink Lady, Fuji, Gala, or Cosmic Crisp would all be good swaps, but I always recommend making at least one of your apples a tarter variety, like Granny Smith. There’s already plenty of sweetness coming from the caramel, Biscoff, and chocolate.
- Dry the apples well. Any water left behind after washing can thin out the dressing and leave you with a looser caramel apple salad. I dry them thoroughly before I start slicing.
- Semi-sweet chocolate chips are intentional. There’s already a lot of sweetness going on here, so I use semi-sweet chocolate chips for a more unmistakably chocolate flavor that’s a little sharper and less sweet than milk chocolate. Dark chocolate chips would be delicious, too. I’d only use milk chocolate if you want a super sweet caramel apple salad.
- Browning isn’t much of an issue once everything is mixed. The yogurt-Biscoff dressing coats the apples and slows oxidation (which is what turns apples brown). If you’re prepping ahead and want a little extra insurance, toss the apples with a splash of lemon juice first. I usually skip it since this salad is so quick to make and best served fresh anyway.
- 24 or 32 oz. Container with Lid
