Peanut Butter Candy Apples

These peanut butter candy apples look great, and they taste even better! They’re fun to make, perfect for gifting, and bring together the classic flavors of peanut butter, chocolate, and apples in every bite.

Course Appetizers, Desserts, Snacks

Cuisine American

Prep Time 30

Cook Time 40

Additional Time 1

Total Time 2 10

Servings servings

Calories 1496kcal

Author Diane Gail

Ingredients

white vinegar
6 9" sturdy sticks one end trimmed at an angle
6 small-medium apples
1 1/2 cup peanut butter
1/2 cup salted butter softened
1 teaspoon vanilla extract
3 cup powdered sugar
18 oz milk chocolate chips
1 1/2 cups dry roasted peanuts chopped

US Customary - Metric

Instructions

Prepare the Apples:

Wash thoroughly: Pour white vinegar into a small bowl. Dip a vegetable brush into the vinegar and scrub the apples. Use the vinegar generously.
Rinse & dry: Rinse apples under water and dry them with a clean towel.
Insert sticks: Push the trimmed end of each stick into the stem end of the apple. Set aside.

Make the Peanut Butter Coating:

Blend wet ingredients: In a medium mixing bowl, beat peanut butter, butter, and vanilla extract with an electric mixer until creamy.
Add powdered sugar: Mix in powdered sugar, 1 cup at a time, until a thick, moldable dough forms.
Chill: Cover and refrigerate the mixture for 1 hour.

Coat the Apples:

Shape peanut butter layer: Take 1/6 of the peanut butter mixture and flatten it into a thick disk in your palm. Place an apple in the center and mold the peanut butter up around the apple, almost covering it.
Refrigerate: Place the coated apples on a parchment-lined baking sheet and chill. Repeat for all apples.
Melt chocolate: Melt chocolate chips in a double boiler over medium heat, stirring frequently to prevent stiffening.
Prepare peanuts: Pour chopped peanuts into a wide shallow bowl.
Coat with chocolate: One at a time, spoon melted chocolate over each apple, covering almost to the top of the peanut butter layer.
Roll in peanuts: Immediately roll each apple in chopped peanuts, ensuring even coverage.
Chill: Place the coated apples back on the parchment-lined sheet and refrigerate for 1 hour.

Serve & Enjoy:

Slice & core for easy serving or take a big, messy bite right off the stick!

Notes

Apple selection matters: Choose small to medium apples with a crisp texture for the best results.
Use dry hands for molding: The peanut butter mixture sticks less if your hands are completely dry.
Melt chocolate slowly: Overheating can cause the chocolate to seize — stir often and keep the heat low.
Work quickly when coating: The chocolate sets fast, so roll each apple in peanuts immediately after dipping.

Nutrition