Chocolate-Carmel Apples
Need: Large apples, wooden sticks, chocolate, caramel chopped nuts, sprinkles
Spray a cookie sheet that is lined with parchment paper. Insert wooden sticks into stem end of apples, but not all the way through. Microwave about 15 caramels per apple with 1½ tsp. water per each 15 caramels. Microwave on high in a med. sized bowl stirring after each minute until melted or melt them in a saucepan over low heat on the stove. Dip apples into caramel and coat well. Refrigerate at least 5 min.
Meanwhile melt chocolate in the microwave. Put nuts, sprinkles, etc. into small bowls. Coat cooled caramel apples with the chocolate and then dip them into the nuts or whatever you desire. Refrigerate again until they are set.