PEANUT BUTTER CARAMEL APPLES
Bring those fond memories of state fairs and fall festivals back to life-or make some new autumn memories of your own-with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck. For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples' skin. The caramel apples will keep up to two days in the fridge. Recipe from isachandra.com
Categories Decadent Desserts/">Decadent Desserts
Time 3h15m
Number Of Ingredients 4
Steps:
- Insert a rounded wooden stick into the stem end of each apple.
- In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
- Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.
PEANUT BUTTER CARAMEL APPLES
In these delicious peanut butter caramel apples, traditional apples are topped with peanut butter cups, chopped peanuts, and melted peanut butter topping.
Provided by Elizabeth LaBau
Categories Cookies and Candy Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
- Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
- Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
- Place the unwrapped caramels and the water in a microwave-safe bowl.
- 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.
- 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.
- Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
- Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
- Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
- 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.
- Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
- Place the apple back on the baking sheet and repeat with remaining apples.
- 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.
- Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
- 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.
- Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.
Nutrition Facts : Calories 19618 kcal, Carbohydrate 2612 g, Cholesterol 12 mg, Fiber 237 g, Protein 187 g, SaturatedFat 697 g, Sodium 1172 mg, Sugar 2220 g, Fat 1208 g, ServingSize 4 Caramel Apples (4 servings), UnsaturatedFat 0 g
PEANUT BUTTER-TRAIL MIX CARAMEL APPLES
Steps:
- Put the peanut butter chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between each, until melted. Roughly chop the trail mix into smaller pieces and put in a shallow dish. Dip each caramel apple in the melted peanut butter chips, then roll in the trail mix. Let stand on parchment paper until set. If you like, place the dipped apples in a windowed kraft paper candy-apple box and tie jute twine on the stick.
SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE
Provided by Sunny Anderson
Categories dessert
Time 1h10m
Yield 15 to 18 fritters
Number Of Ingredients 15
Steps:
- Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
- Mix the dry: In a large bowl, add flour and a pinch of salt.
- Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
- Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
- Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
- Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
- Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
- Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.
PEANUT CARAMEL APPLES
I remember always getting candy and caramel apples at the fair or down the shore when I was a kid. This recipe is a little different with the addition of peanut butter, but just as good or better! If you remember having these as a kid, make them and be a kid again :) Or make them for your kids or grandkids for a treat!
Provided by Karen..
Categories Dessert
Time 30m
Yield 8-10 caramel apples
Number Of Ingredients 6
Steps:
- Wash and dry apples.
- Insert stick into stem end of each apple and set aside.
- Place peanuts in a shallow bowl or pie pan and set aside.
- In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
- Remove from heat (you may have to return to heat if mixture starts to set up).
- Dip and turn each apple in caramel mixture, coating most of the way up.
- Allow excess to drip into pan.
- Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
- Store in a cool place or refrigerate.
- Remove from refrigerator 20 minutes before serving.
PEANUT BUTTER TRAIL MIX BARS
Great energy trail mix bar snack full of protein! A must for peanut butter lovers. Store in the refrigerator.
Provided by greenlight
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
- Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
- Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
- Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
- Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
- Refrigerate for 30 minutes before cutting into bars.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 31.8 g, Cholesterol 0.8 mg, Fat 13.2 g, Fiber 3.5 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 23.2 g
PEANUT BUTTER CANDY APPLES
Apples are covered with peanut syrup for a wonderful Halloween dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 530, Carbohydrate 82 g, Fat 1, Fiber 7 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
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