Directions

In a bowl of a stand mixer fitted with a paddle attachment, add the peanut butter, confectioners’ sugar, butter, and vanilla. On medium-low speed, mix until creamy. Hand mix in chopped Reese’s Peanut Butter Pumpkins. Form 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.

For the white chocolate coating: In a glass bowl set over a pot of simmering water, add the coconut oil and chocolate. Melt the Hershey’s Candy Corn bars (or Hershey’s Premiere White Chips) and coconut oil together while stirring until it is smooth and silky. Then dip peanut butter balls in chocolate and place back on parchment-lined baking sheet. Place in refrigerator to set. Then fill a disposable decorating bag with the remaining white chocolate after it has slightly cooled and drizzle the chocolate over each bite in a back and forth motion to create the look of a mummy. Create the eyes with leftover chocolate and then store in the refrigerator until ready to serve, up to 24 hours.

Directions

Take a baking sheet and line with wax paper. Then butter or spray wax paper with nonstick cooking spray. Take your apples and insert one wooden stick into each apple. Place caramels and water in small pot over medium heat. Continuously stir until caramels are completely melted.

Place Kit Kats® and Whoppers in a separate plastic storage bag and close. Crush the candy with the back of a wooden spoon. Set aside.

Dip each apple into caramel, turning until each apple is completely coated. Scrape off excess coating from the bottom; place on baking sheet. Then one at a time, sprinkle the crushed Kit Kats® and Whoppers and the whole Reese’s Pieces on top of the apples as desired. Refrigerate until caramel has set which should be about 20-30 minutes. Or refrigerate until serving time. 6 servings.