In a medium mixing bowl, beat the peanut butter, softned butter and vanilla extract with an electric mixer. Add the powdered sugar and mix until combined. Place in the fridge for 30 minutes.

Wash and thoroughly dry the apples. Apples often come with a waxy coating, which will prevent the peanut butter from sticking to the surface. To remove the wax, simply boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them.

Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper.

When the peanut butter mixture is cool, take one third of the mixture and mold it around the apples. Place on the prepared baking sheet and put back in the fridge for approximately 20 minutes.

Cut up all of the Reese's cups into small pieces.

In a medium bowl, melt the chocolate chips in the microwave in 30 second increments to ensure it doesn't burn. Once melted, dip the apples with coat with the chocolate layer. While still warm, sprinkle the apples with the Reese's cups and push them in to make sure they stick.

Place back on the baking sheet. Repeat for all of the apples and place back in the fridge for at least 30 minutes or in the freezer for 15 minutes.

Pull out the lollipop sticks and cut the apples into wedge slices. Serve immediately.