chocolate peanut butter ganache

• Add the chocolate and peanut butter to a bowl. Heat the heavy cream and vanilla in a small saucepan over low heat until it begins to bubble around the edges and is warm. Pour the cream over the chocolate and peanut butter and let sit for 1 minute. Stir until a creamy and smooch ganache forms. Place in the fridge until chilled.
• Wash the apples to remove any waxy coating. Use a melon baller to scoop out the bottom stem – just pop it out so you can pop it right back in to hold the ganache inside. Use an apple corer or the melon baller to remove the seeds from the inside of the apple – but stop before you reach the other side.
• Fill the apples with a few spoonfuls of the ganache. Place the melon balled bottom back into the apple to plug it up. Stick a craft stick in the top of the apple.
• Add the brown sugar, syrup, cream, butter and salt to a saucepan fitted with a candy thermometer over medium-high heat. Boil the mixture until it reaches 250 degrees, about 15 minutes, watching carefully to make sure it doesn’t bubble over and brushing down the sides with a pastry brush. As soon as it reaches 250 degrees, place the saucepan in a bowl of ice water to stop the cooking. Stir the caramel well with a spoon to mix.
• Immedaitely dip the apples a little more than halfway into the caramel to coat, placing them on a sheet of parchment paper. Roll them in the chopped peanuts and sesame seeds, then let sit for a few minutes before serving. Keep in the fridge for a day if needed.