Peanut Butter Stuffed Apples with Reese’s Pieces

Total time: 40 Min
Difficulty: Low
Serves: 4 people
By Cookist
3, halved
2 tbsp, melted
Peanut butter
1 c. smooth
Reese’s pieces
1/4 c. chopped
Chocolate chips
2/3 c. semisweet, melted

What could be more American than putting together rich peanut butter, juicy apples and decadent chocolate? These tasty baked apples are topped with smooth peanut butter, crushed Reeses’ pieces candy, and melted chocolate drizzled across the top.

This simple dish is easy to make, and is also visually stunning. Why not serve them up for dessert the next time you have friends round for dinner, or for an Independence Day treat?


Preheat your oven to 375F/170C fan/gas mark 5. Using an apple corer or a melon baller, core the apples so that each half has a large channel running down the middle where the core was. Melt the butter in a small saucepan.


Place the apples into a shallow baking dish, and brush each one with melted butter.


Remove the apples from the oven, and add a large scoop of peanut butter to the well in each apple half.

Return the stuffed apples to the oven for another 15 minutes. While the apples are cooking, melt the chocolate carefully. The best way is to put the chocolate in a small pan, and put that pan inside a larger one filled with barely simmering water, so it floats on the surface.


Once removed from the oven, place on the plate you want to serve them on. Sprinkle liberally with Reece’s Pieces, and drizzle the melted chocolate over the top. Enjoy them while still warm, either alone or with some ice cream.



– An apple corer is easier to use than a melon baller, but if you don’t have either, carefully use a teaspoon to dig the channels in the apple halves.

– You could use any chocolate-based candy in place of the Reece’s Pieces.

– Take care when melting the chocolate, as it is easy to burn it, and you will end up with chocolate that is dull and granular instead of smooth and glossy.

– Never melt chocolate over direct heat, always melt in a pan or bowl floating on hot water, and keep the water to the barest of simmers.

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