WEEKDAYS 1e|12c|p

Crispy Peanut Butter Caramel Apples

Carla Hall
Servings: 6
30 to 60 min

Caramel coated apples get a new look with the help of rice cereal and creamy peanut butter.

  • Ingredients
  • step-by-step directions
Crispy Peanut Butter Caramel Apples
  • 6 small Apples (such as Newtown Pippin; Empire or any tart apple)
  • 1 cup Creamy Peanut Butter (warmed)
  • 1/2 cup Puffed Rice Cereal (plus more to decorate)
  • 1 cup Honey
  • 1 cup Heavy Cream
  • 1/2 teaspoon Salt
  • crushed Peanuts (to decorate)
  • Bring a small pot of water to a rolling boil. Briefly submerge each apple, then wipe dry with paper towel, to remove wax coating. Using an apple corer, core each apple, reserving the core pieces.
  • Fold together the creamy peanut butter and puffed rice cereal until cereal is evenly distributed. Transfer mixture to a piping bag. Begin to fill the apple leaving space on both ends of the core. Cut the ends of each core off and push back into the apples, removing any remaining stems. Push a craft stick through apples crosswise making sure not to push completely through the apple.
  • In a large, heavy bottomed pot, combine honey, cream, and 1/2 teaspoon salt. Using a candy thermometer to read temperature, bring mixture to a boil, and then to a simmer. Stirring slowly and constantly, bring to a temperature of 265F, about 20 to 25 minutes. Remove from heat.
  • Place a sheet of parchment or wax paper onto a baking sheet, and coat lightly nonstick spray. Carefully twirl each apple in the caramel mixture and set onto prepared sheet. Sprinkle puffed rice cereal and crushed peanuts. Allow to cool for about 10 minutes before serving. Store apples in an air tight container in a cool dry place or fridge for 2 to 3 days.
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