Chocolate Caramel Apples

Prepare apples for dipping. If using sticks, insert into apples at stem, stopping before puncturing through bottom of apple.

Line baking sheet with wax paper and spray with cooking spray.

Melt caramels according to package instructions. One at a time, dip apples, letting extra caramel drip off. Place on wax paper to cool. Once all have been dipped, place in refrigerator for at least 1 hour to let caramel set up.

Using kitchen shears, if needed, trim caramel “feet” (extra blob of caramel on bottom of apple) off apples before dipping in chocolate.

Melt chocolate according to package instructions. Dip caramel covered apples in chocolate until evenly covered. Let extra chocolate drip off. If adding toppings, sprinkle, dip or drizzle now. Place finished apple on wax paper until set.

Serve right away or cover and refrigerate until needed. Depending on apple, should keep 3-5 days refrigerated.