Peanut Butter Caramel Apples

Ingredients

6 large Granny Smith apples
2 cups roasted, salted peanuts, chopped
50 individually wrapped caramels (about 1 bag)
1/2 cup creamy peanut butter
1/4 cup sweetened condensed milk

Directions

1. Wash the apples well and allow them to dry completely. Be sure to remove any stickers on the apples. Gently twist the stems until they break off. Firmly insert an apple stick into the center of the bottom of each apple, until the stick is at least three-fourths of the way into the apple.

2. Line a small cookie sheet or platter with waxed paper. Place the chopped peanuts in a large bowl and set aside. Unwrap the caramels and place them in a small saucepan. Add the peanut butter, sweetened condensed milk, and 3 tablespoons of water, and heat over low heat until the mixture is combined and just starting to bubble, stirring constantly.

3. Remove the caramel mixture from the heat and use a spoon or small spatula to coat each apple with the mixture. Roll each apple in the bowl of chopped peanuts, pressing the nuts into the peanut butter-caramel coating. Be careful-the caramel will be hot! Set the finished apples on a preapred cookie sheet, and refrigerate them for at least 2 hours to let the caramel set before eating.

Source: The Peanut Butter & Co. Cookbook