Chocolate Peanut Butter Candy Apples Recipe
These peanut butter candy apples are a fun homemade twist on a fall favorite. They’re naturally corn syrup free, don’t require a candy thermometer, and are perfect for Halloween parties, autumn gatherings, homemade gifts, or whenever you’re craving a chocolate and peanut butter treat.
Cover your apples in chocolate and peanut butter
I love how natural branch sticks make these peanut butter candy apples look. They have a rustic charm that always reminds me why simple homemade treats are often the most memorable. And they taste just as good as they look.
Unlike traditional candy apples with a hard sugar coating, these have a creamy layer of peanut butter, covered with rich chocolate and finished with chopped peanuts. They’re simple to make and easy to decorate with your favorite toppings. They look impressive but come together with very little effort.
If you’re looking for more fall themed treats to make this season, give my homemade sweet potato cake, maple pumpkin galette from scratch, and old-fashioned apple pan dowdy a try too.
Recipe ingredients
- White vinegar: Don’t skip this ingredient. Apples are often coated with food-grade wax that can keep the peanut butter from sticking properly. Scrubbing the apples with white vinegar helps remove that wax so each layer adheres much better.
- Sticks: I love using trimmed natural tree branches because they give these peanut butter candy apples their rustic farmhouse look. Choose sturdy hardwood branches that have been washed well and trimmed to a 9-inch length. Candy apple sticks or lollipop sticks are also excellent alternatives.
- Apples: I used Sweetango apples because their crisp texture and natural sweetness pair beautifully with the peanut butter and chocolate. Look for firm, blemish-free apples that are small to medium in size, making them easier to coat and serve. I’ll share more apple varieties below if you’d like to customize the flavor.
- Pure peanut butter: Use natural peanut butter made with just peanuts, or peanuts and salt. It delivers a rich, authentic peanut flavor without the added sugars and stabilizers found in many commercial brands, allowing the apple and chocolate to shine.
- Butter: Real butter softens the peanut butter mixture, making it easier to mold around the apples while adding richness. If you enjoy making pantry staples from scratch, old-fashioned homemade butter works beautifully in this recipe.
- Milk chocolate chips: Milk chocolate creates the classic peanut butter cup flavor that makes these apples so irresistible. Choose a brand you enjoy eating on its own since its flavor is front and center in the finished recipe.
- Dry roasted peanuts: Dry roasted peanuts add a satisfying crunch and a deeper roasted peanut flavor than raw peanuts. Unsalted or lightly salted peanuts both work well, depending on your preference.
See the recipe card for full information on ingredients and quantities.
Make it your own
One of the best things about these chocolate peanut butter apples is how easy they are to customize. Whether you want a sweeter treat, a little more crunch, or a different flavor combination, there are plenty of ways to make them your own.
- Choose the right apple for your taste: I used Sweetango apples because they’re sweet, crisp, and pair beautifully with peanut butter and chocolate. If you enjoy more contrast, choose a tart variety like Granny Smith. For a sweeter finished apple, Fuji, Gala, Honeycrisp, or Cosmic Crisp are all excellent choices.
- Change the chocolate: Milk chocolate gives these apples a classic peanut butter cup flavor. Dark chocolate creates a richer, less sweet coating, while white chocolate brings extra sweetness, and flavored melting wafers can create fun seasonal variations.
- Try another nut butter: Almond butter has a mild, slightly roasted flavor, cashew butter is naturally creamy and buttery, and sunflower butter is a great nut-free option with an earthy flavor. Each creates a different finished apple while using the same technique.
- Get creative with toppings: Chopped peanuts are a classic choice, but don’t stop there. Try crushed pretzels, cookies, candy pieces, shredded coconut, chopped almonds, cashews, pistachios, pecans, dried fruit, colorful sprinkles, or even crispy chopped bacon to give each apple its own personality.
- Finish with an extra drizzle: Drizzle the finished apples with caramel, white chocolate, or dark chocolate for an eye-catching presentation and another layer of flavor.
How to make peanut butter candy apples
Step 1: Pour white vinegar into a small bowl. Dip a vegetable brush into the vinegar and thoroughly scrub each apple to remove the wax coating. Rinse under warm water, then dry completely with a clean towel. The apples must be completely dry before coating so the peanut butter adheres properly.
Step 2: Push a sturdy stick firmly into the stem end of each apple and set aside.
Step 3: In a medium mixing bowl, beat the peanut butter, butter, and vanilla extract with an electric mixer until smooth and creamy.
Step 4: Add the powdered sugar, one cup at a time, mixing well after each addition until a thick, moldable dough forms that holds its shape when pressed together.
Step 5: Cover the bowl and refrigerate the peanut butter mixture for 1 hour. Chilling firms it enough to wrap around the apples without becoming sticky or difficult to handle.
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Step 6: Divide the peanut butter mixture into six equal portions. Flatten one portion into a thick disk in the palm of your hand. Hold an apple by the stick with the bottom of the apple facing the peanut butter, then press the bottom of the apple into the center of the disk. Gently work the peanut butter up and around the sides until the apple is completely covered, leaving a small ring of apple exposed around the stick. Smooth the surface with your hands, then place the coated apple on a parchment-lined baking sheet. Repeat with the remaining apples and refrigerate while you prepare the chocolate.
Step 7: Place the milk chocolate chips in the top of a double boiler set over gently simmering water. Stir frequently until the chocolate is completely melted and smooth. Meanwhile, pour the chopped peanuts into a wide, shallow bowl so they’re ready to use as soon as each apple is coated.
Step 8: Working with one apple at a time, use a teaspoon to spoon the melted chocolate over the peanut butter layer, spreading it into an even coating and stopping just below the exposed apple near the stem. Work fairly quickly so the chocolate stays soft enough for the peanuts to stick.
Step 9: Immediately roll the bottom half of the chocolate-coated apple in the chopped peanuts, gently pressing where needed to help them adhere. Return the apple to the parchment-lined baking sheet and repeat with the remaining apples.
Step 10: Refrigerate the finished apples for about 1 hour, or until the chocolate is completely set. Serve whole on the sticks, or slice and remove the core just before serving for easier eating.
Top tips
- Keep a damp towel nearby while shaping the peanut butter: If the peanut butter begins sticking to your hands, lightly wipe your fingertips with a damp towel before continuing. This helps you smooth the surface without pulling the coating away from the apple.
- Keep the chocolate warm while you work: Chocolate naturally thickens as it cools. If it starts becoming difficult to spread, return it to the double boiler for a minute or two so it stays fluid and gives you a smoother coating.
- Rest 10 to 15 minutes before serving: The chocolate and peanut butter soften slightly, making the apples easier to bite into.
- Use a sharp chef’s knife to cut the finished apples. The layers are firm once chilled, so a sharp knife makes clean cuts through the chocolate, peanut butter, and apple without crushing the coating.
Peanut Butter Candy Apples
Ingredients
- white vinegar
- 6 9-inch sturdy tree sticks one end trimmed at an angle
- 6 medium Sweetango apples
- 1 1/2 cup peanut butter peanuts and salt only
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 18 oz milk chocolate chips
- 1 1/2 cups dry roasted peanuts chopped small
Instructions
- Scrub the apples with white vinegar to remove the wax coating. Rinse with warm water, dry completely, and insert a sturdy stick into the stem end of each apple.
- Beat the peanut butter, butter, and vanilla until smooth. Add the powdered sugar one cup at a time, mixing until a thick dough forms. Refrigerate for 1 hour.
- Divide the peanut butter mixture into 6 portions. Wrap one portion evenly around each apple, leaving a small ring of apple exposed around the stick. Place on a parchment-lined baking sheet and refrigerate while preparing the chocolate.
- Melt the chocolate chips in a double boiler over gently simmering water, stirring until smooth. Place the chopped peanuts in a shallow bowl.
- Spoon the melted chocolate over each peanut butter-coated apple, spreading it into an even layer. Immediately roll the bottom half in the chopped peanuts, then return the apples to the baking sheet.
- Refrigerate for about 1 hour, or until the chocolate is firm. Serve whole on the sticks or slice and remove the core before serving.
Notes
- Natural peanut butter made with only peanuts and salt works best. Avoid peanut butter with added oils or sweeteners.
- Be sure the apples are completely dry before coating them with the peanut butter mixture so it adheres properly.
- Melt the chocolate gently over simmering water to prevent it from scorching or seizing.
- Store the finished candy apples in the refrigerator for up to 3 days. For the best texture, let them sit at room temperature for 10 to 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve got to be kidding me? Apples with peanut butter and chocolate! This looks divinely delicious!
It is divinely delicious. It really is. AND just so easy 😉
Definitely respect you bad mouthing corn syrup and being honest about the sugar but like you said, once a year
I try to avoid sugar and I make a lot of desserts that are healthy. But I always indulge in a little ‘too much sweet’ in October. This year because I’m doing posts for the blog, a little too much has really been just too much, LOL!
These Peanut Butter Candy Apples are the perfect combination of sweet and savory, with a delicious peanut butter and chocoalet coating that takes your classic candy apple to the next level! They’re a fun and tasty treat for any occasion. If you make them, I’d love to hear how they turn out for you — please leave a review and share your thoughts! And if you have any questions or need tips, feel free to ask in the comments. I’m here to help and would love to see your creations. Enjoy!