As promised, I’m back with another version of the Apple Snicker Bar Salad from a few weeks ago!
And I must say, in my book, this version is an upgrade. Take 5s are one of my favorite – maybe even THE absolute favorite – candy bars, and they pair pretty perfectly with a bowl of apples and pudding. Mixing them up in this salad also prevents me from consuming a whole bag of minis all by myself. In theory.
I’ve already been to Target this week to scour the 50% off candy offerings, and I definitely didn’t leave the store empty-handed. I like to think I’m pretty disciplined, but when there’s a bowl of crunchy, chocolaty, sweet, salty, peanut-buttery, caramel-y candy bars staring at me, my discipline tends to wane.
So at least I can feel better about eating them with a side of green apples.
Adding Take 5 bars makes for my favorite version of this salad, but you may think otherwise, depending on what your candy of choice is! I think chopped Butterfingers could taste pretty amazing in this recipe. So would Heath bars or bits. And maybe even some Reese’s cups? I can say from experience that those taste amazing when they’re plastered to chocolate- and caramel-dipped apples, so I imagine they’d work well in this salad, too.
Use your favorite chocolate, caramel, or peanut butter candy bar! I’d love to hear what variations you come up with.
Speaking of candy, here are a few other recipes you may be interested in before the fall treats disappear from shelves and bags of Christmas candy take over:
I leave you with this difficult question: What’s your favorite kind of candy? Which sweet treat takes the number one spot for you? I know it’s tough to choose, but humor me in the comments below!
- 2 King Size Take 5 bars (2.25 oz. each)
- 1 3-oz. package instant vanilla pudding
- 1 cup skim milk
- 8 oz. frozen whipped topping, thawed (I used fat-free)
- 2 apples (I used Granny Smith)
- Chop candy bars into bite-sized cubes. Place in freezer until you're ready to serve.
- In a large serving bowl, combine pudding, milk, and thawed whipped topping. Mix well and refrigerate until chilled.
- Slice apples, removing cores and seeds. Chop into square pieces and fold into pudding mixture, reserving a few for the top, just for looks.
- Just before you're ready to serve, remove candy from freezer and sprinkle over salad with remaining apples.
- Serve immediately and keep covered in the refrigerator for up to one week.
Total Fat: 3 g
Cholesterol: 0 mg
Sodium: 186 mg
Potassium: 32 mg
Total Carbs: 26 g
Protein: 2 g