Today’s apple puts a smile on my face. My sweet little boy is always telling me he is a “chunky monkey” and indeed he is. Not only is the name adorable, but the combo of peanut butter, chocolate and banana can’t be beat.
As with all of this weeks apples I haven’t included measurements for the toppings as I want you to feel free to customize your apples as you please!!
The “Elvis” Caramel Apple
¼ cups Butter
1 cup White Syrup
14 ounces, fluid Eagle Brand Condensed Milk
2 cups White Granulated Sugar
1 teaspoon Vanilla Extract
Chopped banana chips
mini chocolate chips
melted peanut butter or peanut butter chips
Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet or like cookie sheet with silicone baking mat.
Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat, stirring constantly.
When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes. I like to pour the caramel into a preheated slow cooker to keep warm.
Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
Dip apples in banana chips, chocolate chips and peanuts. Drizzle with melted peanut butter or peanut butter chips.