Reese’s Apple Salad

This Reese’s apple salad is just like Snickers salad but for peanut butter cup lovers. Same base, but with more peanut butter flavor.

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Nothing like coming home from a tropical vacation to a cold rainy weekend. But seriously, as much as I wanted to stay in Belize longer, I am glad to have a weekend to recover before going back to the grind. Especially when tonight is the Ohio State vs Penn State game!

We are watching from the comfort of our couch today, staying warm and dry. Part of me always wants to be at the game but I am also plan to not leave the house until Monday morning for work if I don’t have to. Weekend goals right here.

Thankfully, I had purchased the items to make this Reese’s apple salad prior to our departure for Belize. You know Snickers apple salad? Well make it with Reese’s cups instead and you get this delicious treat. It’s also a great way to use up leftover Halloween candy.

Even though Halloween is tomorrow, trick-or-treat was on Thursday for our neighborhood so we missed it. Which means we have more than enough Reese’s peanut butter cups to go around. Why not stir them in with some tart green apples and creamy vanilla pudding?

Two years ago: Cheesy Okra Casserole

Four years ago: Dark Chocolate Cookies and Cream Bars

Five years ago: Weekly Meal Plan #36

Six years ago: White Chocolate Cranberry Pistachio Cookie Bars

Seven years ago: Chocolate Candy Corn & Creme Cookies

Eight years ago: Halloween 7-Layer Bars

Nine years ago: Pumpkin Oreo Truffles

REESE'S APPLE SALAD

Print

Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.4 oz. instant vanilla pudding mix
• 3/4 cup milk
• 8 oz. frozen whipped topped, thawed
• 6 granny smith apples, cored and chopped divided*
• 35 Reese's mini peanut butter cups, chopped and divided
• 1/4 cup peanut butter caramel sauce** (optional)

Directions

1. In a large bowl, whisk the vanilla pudding and milk together until smooth. Fold in the whipped topping until incorporated.
2. Fold in all but 1/4 cup of the apples and all but 1/2 cup of the peanut butter cups.
3. Cover and refrigerate until ready to serve.
4. Before serving, top with remaining chopped apple and peanut butter cups. Drizzle with peanut butter caramel sauce, is using.

Notes

*If making in advance, toss apples in juice from 1/2 a lemon to prevent browning. **You can mix equal parts caramel and peanut butter, or just use caramel.

Source: Adapted from Mom on Timeout.

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