Peanut Butter-Caramel Apples with Vanilla Ice-Cream

Ingredients: (Conversion Chart)

• 1 12-ounce jar caramel ice-cream topping
• ½ cup peanut butter
• ½ cup water
• 2½ pounds Granny Smith apples, peeled, cored and sliced into ½-inch thick wedges
• 10 scoops vanilla ice-cream

Directions:

1. Coat the inside of a 4-quart slow cooker with nonstick cooking spray. Add caramel, peanut butter and water, and whisk until smooth. Add apples and stir to coat.
2. Cover and cook on low heat for 3 to 4 hours. Divide among serving plates and top with a scoop of ice-cream before serving.

Nutrition Info: