Ingredients:

  • 4 medium (approx. 1 lb / 450g) Granny Smith apples
  • 1 tbsp (15ml) lemon juice or lime juice
  • 1/2 cup (120ml) store-bought caramel sauce
  • 1/4 cup (60ml) creamy peanut butter or almond butter
  • 1/2 cup (60g) mini semi-sweet chocolate chips
  • 1/4 cup (30g) toasted pecans or walnuts, roughly chopped
  • 2 tbsp (15g) rainbow sprinkles or shredded coconut

Instructions:

  1. Slice the apples into thin wedges (about 1/4 inch thick). Immediately toss the slices in a bowl with the lemon juice until lightly coated. Arrange the slices in a single, overlapping layer on your platter to maximize the 'nacho' effect.
  2. Place the caramel sauce and peanut butter in separate microwave-safe bowls. Heat each in 15-second intervals, stirring in between, until they reach a fluid, pourable consistency.
  3. Using a spoon or a squeeze bottle, drizzle the warm caramel and peanut butter in zig-zag motions across the apples. While the sauces are still tacky, immediately sprinkle the chocolate chips, toasted pecans, and optional garnishes over the top so they adhere to the drizzle.