Snickers Bar Caramel Apples

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Traditional caramel apples drizzled in salted caramel, nuts, and melted chocolate just like a snickers bar. A decadent way to enjoy those freshly harvested fall apples.

As soon as bit into these caramel apples I felt like I was eating a candy bar. They taste just like a snickers bar minus the nougat.

I love eating seasonally and its even better when I can find a healthy way to enjoy one of my favorite fall treats. When apples come into season, they are exceptionally juicy and sweet.

Caramel apples bring back childhood memories of visiting a local apple orchard and picking a basket of apples. They'd immediately be made into pies and all sorts of treats. We would spend a Saturday afternoon washing and peeling the apples while my mom put the pies together. Her apple pies are top notch.

I had a dilemma...

When I went into creating this recipe I was really torn between going healthy or traditional in regards to the caramel sauce. As you know, I am really all about everything natural. Most people call me "crunchy" or holistic. And there are certain ingredients that I just don't do.

One of those is corn syrup. I have made caramel sauce plenty of times from scratch without corn syrup. This creates a light and sweet caramel sauce but it just doesn't stick to apples in the way that corn syrup does.

So as you can see, I was in a bit of a dilemma. I wanted something I felt confident about feeding to my family, so I opted for the healthier caramel sauce. This sauce is less sticky, but there will be plenty of leftover sauce to dip the apples in as well.

What you will need

6 apples, honey crisp or gala

1 cup melted chocolate

flaky sea salt

chopped nuts, peanut or almond

crushed pretzels (optional)

Caramel Sauce

½ cup heavy cream

1 ½ cup maple syrup

2 tbsp butter

1 teaspoon vanilla extract

How to make snickers bar caramel apples

In a small saucepan over high heat, boil the cream, maple syrup, and butter until the sauce thickens into a thicker syrupy texture. Make sure to stir frequently.

While the sauce is cooking, wash the apples and insert the sticks into the core of the apple.

When the sauce is ready, stir in the vanilla extract and remove the pan from the heat. Let it cool for 30 minutes. I like to stick mine in the fridge to speed up the cooling process.

Dip the apples in the caramel so that the sides of the apple are thoroughly coated. Roll the apples in nuts or crushed pretzels (if desired) and sprinkle with flaky salt. Place them on a sheet of parchment paper in the fridge for another ten minutes to get the sauce to better adhere to the apples.

Allow the apples to sit for 10 minutes before drizzling them in melted chocolate. Serve immediately.

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