Peanut Butter Caramel Apples

I know, I'm squeezing this in just in time for Halloween. If you miss the big October holiday do not fret, this would be a fun way to bring the fall feels into November as well, when we all need a little something to brighten the days. 

These peanut butter caramel apples could not be easier to make. The trick is to heat up the brown rice syrup first, get it nice and thin, and then stir in the peanut butter. Dip your favorite apples and voila. The add-on options are limitless- we did chopped peanuts (pulsed in the food processor for ease) and sprinkles (at my children’s insistence), but I can also imagine toasted coconut flakes or maple dust.

The brown rice syrup isn’t the easiest to source, but if you live in Vermont, Healthy Living in South Burlington does carry it.

Peanut Butter Caramel Apples

Makes 20 small or 12 large apples

Ingredients

21 oz jar Brown Rice Syrup

1 1/2 cups smooth peanut butter, stirred well at room temperature 

12 large or 20 small apples, we used Empires and Honeycrisps

Short skewers

Optional add-ons: crushed peanuts, sprinkles, toasted coconut shreds etc.

Directions

Place add-ons into separate small bowls, if using. Line a large cutting board or platter with parchment paper.

Skewer each apple through the core from the top, pushing down at least half way.

Empty brown rice syrup into a small pot and heat over low heat, stirring often, until warm and thin. It should be easy to stir. Add peanut butter and continue to stir and heat until once again smooth. 

Take off heat and test by dipping one apple 3/4 of the way into the mixture, pulling back out slowly and letting the caramel drip off for a few moments. Dip into add-on bowl of choice, if desired, and swirl to coat all sides. Place on parchment paper and let rest as you dip the remaining apples. Refrigerate until serving.