Peanut Butter Candy Apples

Whole peanut butter candy apple covered with chocolate and chopped peanuts.

These peanut butter candy apples are coated in a creamy peanut butter layer, covered with milk chocolate, and finished with crunchy peanuts for an easy homemade fall treat.

Course Appetizers, Desserts, Snacks

Cuisine American

Prep Time 45

Cook Time 5

Chill Time 1

Total Time 1 50

Servings servings

Calories 1402kcal

Author Diane Gail

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

US Customary - Metric

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