Snickers-Stuffed Baked Apples


  • ·         8 large Jonagold or other cooking apples
  • ·         ¼ cup (2 ounces) butter, at room temperature
  • ·         ¼ cup packed brown sugar
  • ·         8 mini Snickers bars
  • ·         8 large marshmallows
  • ·         8 pecan halves
  • ·         Freshly grated zest of 1 lemon


Set the EGG for indirect cooking at 350°F/177°C.

With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one.

With a razor knife, score the skin of the apple from top to bottom ever ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with the brown sugar.

Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender.

Remove from the EGG and top each apple with a pecan half and a little of the lemon zest.

Makes 8 servings


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