Gluten Free Pumpkin Spice S’more Candy Apples

Directions

1. 1
   Wash each apple in hot water. Then dry and stick a popsicle stick in each one. Set aside and place a sheet to parchment on a large cookie sheet. Spray the parchment with nonstick spray. Melt the butter in a saucepan and then add the marshmallows- stirring over medium heat until fully melted. Stir in the Pumpkin Pie Spice.Dip each apple in the melted marshmallow. Shake the apples slightly and carefully to remove excess marshmallow.
2. 2
   Place on the prepared cookie sheet.
3. 3
   Place in the fridge for 30 minutes to an hour to let the marshmallow cool and firm up. Once the marshmallow has cooled prepare the chocolate. In a microwave melt chocolate chips and the coconut oil for about 1 minute. Stir until smooth. Crush your honey grams in a bag and then place the crumbs in a smallish bowl.Dip each apple in the chocolate letting the excess drip off and then dip and roll in the honey grams.
4. 4
   Place back on the cookie sheet and store in the fridge until the chocolate cools down and gets hard and you are ready to serve. The apples can stay in the fridge for 1 week or so. Longer if you cover them.