CARAMEL PEANUT BUTTER DIPPED APPLES

INGREDIENTS

• 24 wrapped caramel candies
• 2 fuji apples
• 2 tablespoon lemon juice
• 240ml water
• 30g creamy peanut butter
• pinch ground cinnamon

DIRECTION

• Unpack candies and put into a bowl.
• Cut the apples into quarters and cut into each quarter to take away the core.
• Slice these quarters in half, making 8 pieces per apple. You will need 16 slices total.
• Include lemon juice into a bowl with 250ml water.
• Add the sliced apples, turn them roughly in the lemon water, and then drain them in a strainer or colander. (The acid in the lemon juice will keep the apples from turning brown; the small amount will not affect the sweetness of the apples.)
• Add 1 tbsp water and peanut butter to your caramel candies.
• Put candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula.
• If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds.
• Add a pinch of cinnamon to the sauce and stir.
• To dish up, place drained, sliced apples next to your caramel and peanut butter dip and start dunking.