Apple Peanut Butter Samoas
I’m firmly in the Samoa camp — there’s just something about that combination of chocolate, caramel, and coconut that I can’t resist. So I set out to create a better-for-you spin that delivers all those same crave-worthy elements, and these Apple PB Samoas were born.
Crisp apple rounds stand in for the classic cookie base, topped with creamy peanut butter, a drizzle of chocolate, and a sprinkle of coconut for that signature combo you know and love. After a quick chill in the fridge, the chocolate sets into a glossy shell, pulling every layer together into one perfect bite.
No-bake, wholesome, and just indulgent enough — these hit that sweet spot between nourishing and delicious. Whether you’re making them for an afternoon pick-me-up, a kid-friendly snack, or a playful party platter, they never disappoint.
If you love this kind of treat, you’ll also enjoy my Chocolate Peanut Butter Dates, DIY Copycat KitKat Bars. And if apples are your thing, don’t miss my Apple Nachos, 5-Minutes Apple Pie, Apple Pie Overnight Oats, and Apple Pie French Toast for even more creative inspiration.
Try my Frozen Chocolate-Covered Pineapple Rings!
Apple Peanut Butter Samoas
Ingredients
- 1 large apple, cored and cut into eight ¼-inch thick circles
- 3 tablespoons peanut butter or other nut butter, plus 2 teaspoons creamy nut butter
- ½ cup semi-sweet or dark chocolate chips
- 2 tablespoons shredded coconut*
Instructions
- Line a baking sheet or large plate with parchment paper. Add apple circles and blot top of each with a paper towel to dry them off (this will make it easier to spread peanut butter on top).
- Add a thin spread of peanut butter to the top side of each slice. Set aside.
- To melt chocolate, add chocolate chips to a microwave-safe small bowl and melt in the microwave until smooth and creamy. It’s important not to burn the chocolate so I recommend doing this in 20-second intervals, stopping and stirring until you reach a desired silky texture. (Alternatively, you can use a double boiler to melt chocolate.)
- Then blend in 2 teaspoons creamy nut butter until it becomes smooth, as this will help to make it more drippy for drizzling. Create zigzags of melted chocolate over the peanut butter-covered apple slices, and finish with a sprinkling of shredded coconut (1 teaspoon per apple slice).
- Place in the fridge for at least 30 minutes to allow the chocolate to firm.
