Ingredients
- 3 large crisp apples (Honeycrisp or Granny Smith)
- 1 tbsp lemon juice
- 1/4 cup caramel sauce, warmed
- 2 tbsp creamy peanut butter, melted
- 1/4 cup mini chocolate chips
- 2 tbsp chopped roasted peanuts
- 2 tbsp granola
- 1 tbsp shredded coconut (optional)
Instructions
- Slice. Core the apples and slice thinly (about 1/4 inch). Toss immediately with the lemon juice to prevent browning.
- Arrange. Overlap the slices in a single-ish layer on a large platter, like nachos.
- Warm the drizzles. Warm the caramel sauce and melt the peanut butter (10-15 seconds in the microwave each) so they drizzle in thin ribbons.
- Drizzle. Drizzle the caramel and peanut butter back and forth over the apples.
- Top and serve. Scatter the chocolate chips, peanuts, granola, and coconut over the top. Serve immediately.
🍎 Nacho know-how
Warm sauces drizzle in thin ribbons; cold sauces plop. Slice apples just before serving and toss with lemon juice — brown apples are a vibe-killer. Set out extra toppings and let everyone build their own plate. For a crowd, double everything onto a sheet pan.
Common questions
What are the best apples?
Crisp, sturdy ones: Honeycrisp, Granny Smith, Pink Lady, or Cosmic Crisp. Mealy apples (looking at you, Red Delicious) go soft under the drizzle.
Nut-free version?
Skip the peanut butter and peanuts — drizzle with extra caramel and top with granola, mini marshmallows, and crushed pretzels.
Can I make these ahead?
Slice and lemon-toss the apples up to 4 hours ahead and refrigerate. Drizzle and top just before serving so nothing gets soggy.
Homemade caramel or store-bought?
Store-bought is totally fine here — warm it so it drizzles. Homemade salted caramel takes it to another level if you have it.
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