Warm Peanut Butter Salted Caramel Dip With Pretzels and Apples

Quick Recipe Version (TL;DR)

• Yield: About 8 servings (roughly 2–3 tablespoons dip per person, plus dippers)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 4 tbsp (56 g) unsalted butter, cut in pieces
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (85 g) creamy peanut butter
• 1 tsp pure vanilla extract
• 3/4 tsp fine sea salt (plus extra flaky salt for topping, optional)
• 3 medium crisp apples, sliced
• 2 cups mini pretzels
• 10–12 graham cracker sheets, broken into dippable pieces

Do This

• 1. Slice apples and arrange with pretzels and graham crackers on a platter; set aside.
• 2. In a small saucepan over low heat, gently warm heavy cream and peanut butter, whisking until smooth; keep warm on lowest heat.
• 3. In a separate heavy saucepan, combine sugar and water; cook over medium heat without stirring until deep amber, 6–8 minutes.
• 4. Remove from heat; carefully whisk in butter until melted, then slowly whisk in the warm peanut butter–cream mixture.
• 5. Stir in vanilla and 3/4 tsp fine sea salt; whisk until silky. If too thick, whisk in 1–2 tbsp extra warm cream.
• 6. Serve the dip warm in a heatproof bowl, topped with a pinch of flaky salt if desired, surrounded by the apples, pretzels, and graham crackers.

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Why You’ll Love This Recipe

• It tastes like a cross between warm peanut butter fudge and salted caramel sauce, but made specifically for dipping.
• Perfect for parties and game days: a big platter of apples, pretzels, and graham crackers disappears fast.
• Ready in about 20 minutes with simple pantry ingredients you probably already have.
• Easy to reheat and customize: make it extra salty, extra peanutty, or even swirl in chocolate.

Grocery List

• Produce: 3 medium crisp apples (such as Honeycrisp, Gala, or Granny Smith)
• Dairy: Unsalted butter, heavy cream
• Pantry: Granulated sugar, creamy peanut butter, pure vanilla extract, fine sea salt, flaky sea salt (optional), mini pretzels, graham crackers

Full Ingredients

Peanut Butter Salted Caramel Dip

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 4 tbsp (56 g) unsalted butter, cut into 4 pieces
• 1/2 cup (120 ml) heavy cream, plus 1–2 tbsp extra if needed to thin
• 1/3 cup (85 g) creamy peanut butter (not natural separated style, if possible)
• 1 tsp pure vanilla extract
• 3/4 tsp fine sea salt (or 1/2 tsp if you prefer it less salty)
• Flaky sea salt, for sprinkling on top (optional but highly recommended)

Dippers

• 3 medium crisp apples, cored and sliced into 1/2-inch wedges
• 2 cups mini pretzels (or pretzel twists/rods broken into bite-size pieces)
• 10–12 graham cracker sheets, broken into large dippable pieces
• Lemon juice or diluted lemon juice (optional, to keep apples from browning)

Step-by-Step Instructions

Step 1: Prep your dippers and serving platter

Core and slice the apples into 1/2-inch wedges. If you like, toss them lightly in a bowl with a tablespoon or two of lemon juice (or a mixture of half water, half lemon juice) to help keep them from browning. Pat dry with a paper towel so excess moisture does not thin the caramel.

Arrange the apple slices, mini pretzels, and graham cracker pieces on a large serving board or platter, leaving space in the center for a heatproof bowl of warm dip. Set aside while you make the caramel.

Step 2: Gently warm the cream and peanut butter

In a small saucepan or microwave-safe bowl, combine the heavy cream and peanut butter. Warm gently over low heat, stirring or whisking often, just until the mixture is smooth, steamy, and fully combined, 2–3 minutes. Do not let it boil vigorously.

Keep this mixture warm on the lowest heat setting (or covered if you heated it in the microwave). Warming the cream and peanut butter first helps prevent the caramel from seizing or splattering too much when you add them.

Step 3: Make the caramel base

In a separate medium heavy-bottomed saucepan, add the granulated sugar and water. Stir gently just to moisten all of the sugar, then stop stirring. Place the pan over medium heat.

Cook, without stirring, until the sugar dissolves and the mixture begins to bubble. If you see sugar crystals forming on the sides of the pan, you can carefully brush them down with a wet pastry brush, or gently swirl the pan once or twice. Continue cooking until the syrup turns a deep amber color, 6–8 minutes total. Watch closely near the end; caramel can go from perfect to burnt very quickly.

Step 4: Add butter, then the peanut butter–cream mixture

Once the caramel reaches a deep amber color and smells toasty (not burnt), remove the pan from the heat. Immediately add the butter pieces and whisk carefully until melted and combined. The mixture will bubble up vigorously, so keep your hands and face back.

Slowly pour in the warm peanut butter–cream mixture while whisking constantly. Add it in a thin, steady stream so the caramel has time to absorb it without clumping. If the mixture seizes or thickens in spots, keep whisking patiently over low heat until smooth again.

Step 5: Season with vanilla and salt, and adjust thickness

Once the mixture is smooth and bubbling gently, remove from the heat. Whisk in the vanilla extract and 3/4 teaspoon fine sea salt. Taste carefully (it will be hot) by cooling a dab on a spoon. Adjust the salt to your liking, adding a bit more if you want a bolder salted caramel flavor.

If the dip seems too thick for easy dipping, whisk in 1–2 tablespoons of extra warm cream, a little at a time, until it reaches a pourable but still rich consistency that clings to a spoon. Remember that it will thicken slightly as it cools.

Step 6: Serve warm and keep it silky

Pour the warm peanut butter salted caramel dip into a small heatproof bowl or a mini cast-iron skillet for a rustic look. If you like, sprinkle the surface lightly with flaky sea salt for a pretty, crunchy finish.

Place the bowl in the center of your prepared platter of apples, pretzels, and graham crackers. Serve immediately while the dip is warm and silky. To keep it warm for longer, you can set the bowl over a tea light or on a small warming tray, or briefly rewarm in the microwave in 10–15 second bursts, stirring between each burst.

Pro Tips

• Use the right pan: A heavy-bottomed saucepan (stainless or enameled) helps the sugar cook evenly and reduces the risk of hot spots and burning.
• Watch the color, not the clock: Times are a guide, but caramel is done when it is a deep amber shade and smells nutty, not when a timer beeps.
• Pre-warm additions: Warming the cream and peanut butter before adding them to the caramel helps prevent the mixture from seizing and makes for a smoother sauce.
• Safety first: Caramel is extremely hot. Use a long-handled whisk, keep kids away from the stove, and never touch or taste until it has cooled a bit.
• Adjust consistency later: If the dip thickens too much as it cools, simply rewarm gently and whisk in a spoonful of cream to loosen it.

Variations

• Chocolate swirl: After the caramel is finished, whisk in 1/4 cup (45 g) chopped dark chocolate or chocolate chips until melted and smooth for a chocolate-peanut butter salted caramel dip.
• Extra peanut butter punch: Stir an additional 1–2 tablespoons peanut butter into the finished dip for a stronger peanut flavor and thicker texture.
• Spiced caramel: Add 1/2 teaspoon ground cinnamon or pumpkin pie spice along with the vanilla and salt for a cozy, spiced twist that pairs beautifully with apples.

Storage & Make-Ahead

Let any leftover dip cool to room temperature, then transfer it to an airtight jar or container. Store in the refrigerator for up to 1 week. The caramel will thicken substantially when chilled.

To reheat, scoop the desired amount into a small saucepan or microwave-safe bowl. Warm gently over low heat (or in the microwave in short 10–15 second bursts), stirring frequently, until smooth and pourable again. If it is still too thick, whisk in a teaspoon or two of cream or milk until it reaches your preferred dipping consistency.

The apples are best cut fresh, but you can prep the pretzels and graham crackers on a platter a few hours ahead and cover loosely. For parties, you can make the dip a day or two in advance and simply reheat just before guests arrive.

Nutrition (per serving)

Approximate values for 1 serving of dip (about 2–3 tablespoons), not including dippers (since those can vary): about 260 calories, 17 g fat, 8 g saturated fat, 28 g carbohydrates, 25 g sugar, 4 g protein, and 150 mg sodium. Adding a modest handful of apples, pretzels, and graham crackers will increase the calories and carbohydrates accordingly. These numbers are estimates and will vary based on exact brands and portion sizes.