Boozy Butterfinger Caramel Apples

 
 I really adore fall. I love sweaters and moccasins and, you know, caramel apples. Chocolate Butterfinger Caramel Apples to be precise.
 The best part is, you can choose the level of homemade-i-ness you would like to achieve with this recipe. You can do this the really really easy way (The way I happened to have done this time): Melting down some already made ca
ramel, OR, you can do this the really hardcore (But still pretty easy) way by making your own batch of caramel using this recipe. This time remove the caramel from the heat at 246 degrees and roll your apples in it while it's still hot.
 It'd be more impressive to make your own caramel for this, but what can I say? I was too hungry. I needed a caramel chocolate Butterfinger fix urgently.

 Besides, cheating and using already made caramel worked fabulously. And I was able to add a secret, adult ingredient. Caramel Whiskey. Oh yes, my friends, you heard me right. You better pick a designated driver after bobbing for these boozy apples.
 Okay, not really. It cooks out most of the alcohol leaving a burst of caramel whiskey flavor, and a hint of that relaxing boozy feeling.

As Jack Black playing Nacho Libre in my mom's favorite movie would say, "Let's get down to the nitty-gritty", or in this case, the recipe that has brought you all here today.

Boozy Butterfinger Caramel Apples

2 Cups Caramel Bits
2 Tablespoons Caramel Whiskey
2 Cups Chocolate Chips
1 teaspoon Peanut Butter
1 Cup Butter Fingers, crushed

What you will do...

 Place a sheet of wax paper on a cookie sheet.

Insert sticks into bottom of apple. You can stab a little slit with a knife first if they don't want to go in.

Either make your own caramel, or melt down the caramel bits with whiskey on low heat until smooth. (Microwave or stove top, either work great). Coat the apples with caramel with a spoon or by spinning them around in the caramel.

Freeze for about 5 minutes.

 Melt Chocolate and peanut butter on low heat until smooth, remove apples from freezer and coat with chocolate. Sprinkle on Butterfinger bits liberally, replace on wax paper and let harden in the refrigerator.
Enjoy!