PB & Banana Caramel Apples

PB & Banana Caramel Apples


  • 8 Granny Smith or other tart apples
  • 2 bags (11 oz.) soft caramels
  • 2 tablespoons heavy cream
  • 1/4 cup creamy peanut butter
  • Mini chocolate chips
  • Roughly chopped banana chips


Line a baking sheet with parchment. Stem 8 Granny Smith or other tart apples. Wash; dry well. Insert a wooden craft stick into the top of each apple. In a medium saucepan over medium heat, melt soft caramels with 2 tbsp. water, stirring often, until smooth, 8 to 10 minutes. Stir in heavy cream and creamy peanut butter; reduce the heat to low. Holding the sticks, dip apples one at a time into the caramel; let excess drip back into the pan. Scrape excess caramel off the bottom and roll and press it into mini chocolate chips and roughly chopped banana chips; transfer to the baking sheet. Refrigerate until firm, 1 to 2 hours.