Peanut Butter Caramel Apples

Peanut Butter Caramel Apples

The Spruce / Christine Ma

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Yield: 4 caramel apples
Nutrition Facts (per serving)
19618 Calories
1,208g Fat
2,612g Carbs
187g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 19618
% Daily Value*
Total Fat 1208g 1,549%
Saturated Fat 697g 3,487%
Cholesterol 12mg 4%
Sodium 1172mg 51%
Total Carbohydrate 2612g 950%
Dietary Fiber 237g 848%
Total Sugars 2220g
Protein 187g
Vitamin C 9mg 45%
Calcium 1483mg 114%
Iron 122mg 678%
Potassium 15006mg 319%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional caramel apples are topped with peanut butter cups, chopped peanuts, and semi-sweet chocolate in this nutty, sweet-and-salty treat. The combination of crisp apples, chewy caramel, rich chocolate, and crunchy nuts is delicious and will suit any fall party or get-together.

Ingredients

  • Cooking spray

  • 1 1/2 cups peanut butter cups, coarsely chopped

  • 1 cup salted peanuts, coarsely chopped

  • 4 medium ripe apples

  • 14 ounces soft caramel candy

  • 2 tablespoons water

  • 9 ounces (1 1/2 cups) semisweet chocolate, or chocolate candy coating

  • 1/2 cup peanut butter chips

  • 1 teaspoon coconut oil, or vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Peanut Butter Caramel Apples ingredients

    The Spruce / Christine Ma

  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    aluminum foil lined baking sheet

    The Spruce / Christine Ma

  3. Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.

    Place the chopped peanut butter cups and peanuts in separate bowls

    The Spruce / Christine Ma

  4. Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.

    apples with skewers

    The Spruce / Christine Ma

  5. Place the unwrapped caramels and the water in a microwave-safe bowl.

    caramel in a bowl

    The Spruce / Christine Ma

  6. Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.

    melted caramel in a bowl

    The Spruce / Christine Ma

  7. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.

    apple dipped into caramel in a bowl

    The Spruce / Christine Ma

  8. Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.

    caramel dipped apple on an aluminum foil lined baking sheet

    The Spruce / Christine Ma

  9. Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

    caramel covered apples on a baking sheet

    The Spruce / Christine Ma

  10. Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.

    melted chocolate in a bowl

    The Spruce / Christine Ma

  11. Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.

    caramel apple dipped into melted chocolate in the bowl

    The Spruce / Christine Ma

  12. Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.

    chocolate covered apple dipped into peanuts and peanut butter cups

    The Spruce / Christine Ma

  13. Place the apple back on the baking sheet and repeat with remaining apples.

    Caramel Apples on a baking sheet

    The Spruce / Christine Ma

  14. Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.

    peanut butter in a bowl

    The Spruce / Christine Ma

  15. Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.

    peanut butter in a plastic bag

    The Spruce / Christine Ma

  16. Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets—about 15 minutes.

    Peanut Butter Caramel Apples on a baking sheet

    The Spruce / Christine Ma

  17. Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

    Peanut Butter Caramel Apples wrapped in plastic wrap

    The Spruce / Christine Ma

Tip

If not eating right away, you can tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.