Chocolate And Peanut Butter Dipped Apples Recipes

MARBLED DIPPED APPLES

Steps:

• Line a baking sheet with wax paper. Insert ice pop sticks into the cores of the apples and set aside.
• Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few tablespoons second and third colors in to the base color; do not stir.
• One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbled patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 minutes to harden.

FOOTBALL CHOCOLATE PEANUT BUTTER DIP

Steps:

• Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
• Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
• To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
• Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.

PEANUT BUTTER CANDY APPLES

Steps:

• Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple.
• In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
• Working quickly, dip each apple in sugar mixture. Place on cookie sheet; let stand 4 minutes.
• Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.

CHOCOLATE DIPPED APPLES

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with parchment paper or wax paper.
• Wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl.
• Microwave at MEDIUM (50%) 1 minute; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl.
• Microwave at MEDIUM 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER DIP

Steps:

• Place all ingredients in a mixing bowl and beat until smooth.
• Serve with fruits, pretzels, graham crackers, etc.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

WHITE CHOCOLATE PEANUT BUTTER APPLE DIP FOR 1

Steps:

• Open yogurt container and measure in 1/2 tablespoon of peanut butter. Stir until combined.
• Sprinkle with cinnamon.
• Dip apple liberally and enjoy.
• Eat any remaining dip with spoon!