Peanut Butter-Caramel Apples
- Nonstick cooking spray
- 12 ounces caramel ice cream topping
- 1/2 cup peanut butter
- 1/2 cup water
- 2 1/2 pounds cooking apples (such as Granny Smith), peeled, cored and sliced into 1/2-inch-thick wedges
- Vanilla ice cream
1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Add caramel, peanut butter, and water; whisk until smooth. Add apples; stir to coat. Cover. Cook on low heat for 3 to 4 hours. Serve topped with ice cream, if desired.