peanut butter apples

Peanut Butter Crunch Apples

Makes 6

  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3 cups chopped peanut butter filled sandwich cookies
  • 4 ounces milk chocolate, chopped
  • 4 ounces white chocolate, chopped
  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
  3. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan
  4. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve