Peanut Butter Trail Mix Caramel 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 CARAMEL APPLES

Steps:

• Insert a rounded wooden stick into the stem end of each apple.
• In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
• Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.

PEANUT BUTTER TRAIL MIX BARS

Steps:

• Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
• Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
• Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
• Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
• Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
• Refrigerate for 30 minutes before cutting into bars.

PEANUT BUTTER-TRAIL MIX CARAMEL APPLES

Steps:

• Put the peanut butter chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between each, until melted. Roughly chop the trail mix into smaller pieces and put in a shallow dish. Dip each caramel apple in the melted peanut butter chips, then roll in the trail mix. Let stand on parchment paper until set. If you like, place the dipped apples in a windowed kraft paper candy-apple box and tie jute twine on the stick.

PEANUT CARAMEL APPLES

Steps:

• Wash and dry apples.
• Insert stick into stem end of each apple and set aside.
• Place peanuts in a shallow bowl or pie pan and set aside.
• In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
• Remove from heat (you may have to return to heat if mixture starts to set up).
• Dip and turn each apple in caramel mixture, coating most of the way up.
• Allow excess to drip into pan.
• Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
• Store in a cool place or refrigerate.
• Remove from refrigerator 20 minutes before serving.