Candy Apple Slices Peanut

My neighbor showed up at my door one October afternoon with a bag of candy apples from the farmer's market, and I couldn't stop thinking about how to make them feel less heavy, more shareable. That's when I started slicing apples instead of dipping whole ones—suddenly these little rounds became something you could pop in your mouth at a party without commitment, without the mess on your chin. The caramel pooled golden between the thin slices, and when I drizzled peanut butter over top, it felt like I'd accidentally reinvented something I didn't know I was craving.

I made these for my son's soccer team's end-of-season celebration, and watching eight-year-olds choose between chocolate chips and sea salt toppings—and actually debate it—reminded me that food doesn't have to be complicated to make people genuinely happy. One kid came back for seconds and asked if the peanut butter was the "secret ingredient," which made me laugh because it kind of was.

Ingredients

• 4 large crisp apples (Granny Smith or Honeycrisp): The tartness cuts through the sweetness and gives you that satisfying crunch; Honeycrisp stays crisper longer if you're making these ahead, but Granny Smith has a sharper bite that feels more balanced.
• 1 cup soft caramel candies, unwrapped: Don't skip the unwrapping—it takes five minutes but saves you from fishing out wrapper bits, which I learned the hard way.
• 2 tablespoons heavy cream: This transforms the candies into a smooth coating instead of a chunky mess; cream is gentler than milk and won't seize the caramel.
• 1/3 cup creamy peanut butter: I use the kind without extra oil on top because it drizzles more predictably, though natural peanut butter works too if you stir it first.
• 1 tablespoon coconut oil or butter: Coconut oil makes the drizzle thinner and glossier, but butter gives it a richer peanut flavor if that matters to you.
• 1/4 cup chopped roasted peanuts: Roasted peanuts have more flavor than raw; chop them yourself if you can so they stick better than pre-chopped versions.
• 1/4 cup mini chocolate chips: Mini chips melt slightly into the peanut butter and distribute more evenly than regular chips.
• Sea salt, for sprinkling: Just a whisper of it—the salt wakes up all the sweetness and makes each bite feel intentional.

Instructions

Prep your apples like you mean it:

Wash and slice them into 1/2-inch rounds, removing seeds and cores so there's nothing to get in your teeth. The paper towel drying step matters more than you'd think—damp apples won't hold caramel, so take 30 seconds and actually pat them dry.

Arrange and prepare your workspace:

Line a baking sheet with parchment paper and lay out the apple slices in a single layer, leaving a tiny bit of space between each one. This is your stage; treat it like it matters.

Melt the caramel into silk:

In a small saucepan over low heat, combine unwrapped caramel candies with heavy cream, stirring gently and constantly. You want this to look glossy and smooth, not broken or grainy—it takes about 3 minutes and you'll know it's right when it coats the back of a spoon.

Coat each slice with intention:

Using a spoon or the back of a small dipping tool, coat one side of each apple slice with caramel, spreading it almost to the edges but not quite—you want to see a little apple peeking out. Place each coated slice back on the parchment and don't worry if it's not perfectly even; imperfect looks homemade.

Warm the peanut butter until it flows:

Combine peanut butter and coconut oil in a microwave-safe bowl and microwave in 15-second bursts, stirring after each one, until it's thin enough to drizzle but not runny. This usually takes 30 seconds total; overdoing it will make it separate and greasy.

Drizzle with confidence:

Spoon or drizzle the peanut butter mixture over the caramel in thin lines—you're not trying to cover everything, just create a beautiful pattern. Thin drizzles look more intentional than thick ones.

Top while everything's still warm:

Sprinkle your chosen toppings immediately over the peanut butter before it sets, so they stick and stay put. The warmth makes the toppings adhere in a way that cold candy never will.

Chill until set:

Refrigerate for 10 to 15 minutes until everything feels firm and the flavors have settled into each other. You can eat them right after, but that short chill makes them taste better somehow.

Save

I brought these to a potluck where everyone else made elaborate casseroles and salads, and somehow the candy apple slices disappeared first—I found the empty plate next to the fancy main dish, and it made me realize that sometimes the simplest things, the ones that let people taste actual fruit and actual caramel and actual peanut butter, are what people actually want to eat.

Why Apple Slices Beat Whole Candy Apples

There's something about the slice format that changes everything—it's less commitment, more texture variation in every bite, and you don't need napkins nearby like you're at a carnival. Plus, whole candy apples oxidize and turn brown if you make them more than a day ahead, but slices stay looking fresh and appealing for at least two days in the fridge. The ratio of coating to fruit also feels more balanced this way, which I didn't expect until I tasted the difference.

Playing with Toppings and Flavors

The beauty of this recipe is that you can swap almost everything based on what's sitting in your pantry or what you're craving that day. I've done crushed pretzels for crunch, sprinkled cinnamon sugar over the caramel before the peanut butter, even drizzled dark chocolate over the top instead of peanut butter for people who wanted that flavor profile. Almond butter, sunflower seed butter, or tahini all work beautifully if you're feeding people with peanut allergies, and honestly, tahini with sea salt was unexpectedly delicious in a way that felt more grown-up than the peanut version.

Make-Ahead Strategy and Storage

You can slice and dry your apples a few hours before assembly, which is helpful if you're making these for an event and don't want to spend your entire morning on prep work. I usually make the caramel and peanut butter drizzle right before serving because they stay silky longer that way, but if you absolutely need to assemble everything ahead, they keep beautifully in the refrigerator for up to two days in an airtight container. Just know that the apples will soften slightly over time, so if you're going for maximum crunch, eat them the day you make them.

• Store in an airtight container with parchment between layers so they don't stick together or sweat.
• If the caramel hardens too much before serving, you can gently warm the whole plate in a 200°F oven for a few minutes to make everything slightly tacky again.
• These taste best served at room temperature or just slightly chilled, not ice-cold straight from the fridge.

Save

These candy apple slices became the thing I reach for when I want to feel like I made something special without actually spending the day in the kitchen. They're proof that sometimes the best food is just the simplest ingredients arranged with a little care and attention.

Common Questions

→ What type of apples work best for this dish?

Crisp apples like Granny Smith or Honeycrisp provide the ideal balance of tartness and crunch to complement the sweet caramel and peanut butter.

→ Can I replace peanut butter with another spread?

Yes, almond butter or sunflower seed butter are excellent alternatives for those avoiding peanuts, offering a similar creamy texture and nutty flavor.

→ How do I prevent the caramel from sliding off the apple slices?

Drying the apple slices thoroughly and chilling the coated slices after application helps the caramel adhere firmly.

→ What toppings can I add for extra texture?

Chopped roasted peanuts, mini chocolate chips, or a sprinkle of sea salt add delightful crunch and enhance the flavor profile.

→ Is there a way to add a chocolate flavor element?

Try melting chocolate chips with a bit of coconut oil and drizzling it over the apple slices for an added chocolatey layer.