Best 6 Peanut Butter Candy Apples Recipes

PEANUT BUTTER CARAMEL APPLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the chopped peanut butter cups and peanuts in separate bowls and set aside for now.
• Wash and dry the apples carefully. Remove the stems, and stick skewers firmly in the stem ends.
• Place the unwrapped caramels and the water in a microwave-safe bowl.
• Microwave for 1 minute, then stir; microwave for an additional minute or until completely melted. Continue to heat caramel in short intervals until it is a workable temperature and consistency. It should be smooth and very fluid by the end.
• Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Use a spoon, if necessary, to pour caramel over the top so that the entire apple is covered.
• Bring it out of the caramel and twirl it upside down to remove excess, then set on the prepared baking sheet.
• Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
• Place the chocolate or chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
• Dip the caramel-covered apple in the chocolate, until the caramel is almost entirely covered. Use a spoon if it helps to pour some of the chocolate over the caramel to get even coverage.
• Press some chopped peanut butter cups into the chocolate while it is still wet, and sprinkle the chopped peanuts evenly over the wet chocolate.
• Place the apple back on the baking sheet and repeat with remaining apples.
• Place the peanut butter chips and coconut oil in a small microwave-safe bowl and microwave until the chips are melted, stirring after every 30 seconds to prevent overheating.
• Transfer the melted chips into a small plastic bag and snip off a small corner of the bag.
• Drizzle the peanut butter chips in a thin line over the top of each apple, radiating out from the center, for a beautiful finishing touch. Refrigerate the apples until the peanut butter sets-about 15 minutes.
• Tightly wrap apples individually in plastic wrap if not serving immediately and store them in the refrigerator for up to a week.

PEANUT BUTTER CANDY APPLES

Steps:

• Line cookie sheet with waxed paper; spray waxed paper with cooking spray. Wash and dry apples; remove stem and blossom ends. Insert craft stick into stem end of each apple.
• In 2-quart saucepan, mix sugar, water and 1/4 cup of the corn syrup. Heat to boiling over medium-high heat. Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
• Working quickly, dip each apple in sugar mixture. Place on cookie sheet; let stand 4 minutes.
• Meanwhile, in top of double boiler, mix remaining 3/4 cup corn syrup, the peanut butter and shortening. Cook over simmering water about 4 minutes, stirring constantly until smooth. Dip coated apples almost completely in peanut butter mixture; roll apples in chopped peanuts, using hands to help adhere if necessary. Return to cookie sheet; refrigerate 15 minutes or until set. Store covered at room temperature.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

CHOCOLATE AND PEANUT BUTTER DIPPED APPLES

Steps:

• Line tray with parchment paper or wax paper.
• Wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray.
• Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl.
• Microwave at MEDIUM (50%) 1 minute; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
• Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl.
• Microwave at MEDIUM 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.