Peanut Butter Crunch Apples
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups chopped peanut butter filled sandwich cookies
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
Insert wooden sticks 3/4 of the way into the stem
end of each apple. Place apples on a cookie sheet covered with lightly
greased aluminum foil.
Combine caramels and water in a saucepan over low
heat. Cook, stirring often, until caramel melts and is smooth. Stir in
the vanilla. Dip each apple into the caramel and gently run apples
around insides of saucepan to scrape off some of the caramel. Scrape
excess caramel from the apple bottoms using the side of the saucepan.
Spread the chopped cookies out on a dinner plate.
Roll caramel apples in the cookies and place on the aluminum foil. Place
the milk chocolate and white chocolate into separate microwave-safe
bowls. Heat in the microwave at 30 second intervals, stirring between
each, until melted and smooth. Drizzle milk chocolate over the apples,
then drizzle the white chocolate over the milk chocolate. Refrigerate
until ready to serve.
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