• Wash and dry apples
• Remove stems and place on a sheet pan lined with parchment paper.
• Insert sticks into apples. Set aside
• Remove caramels from wrappers and place in a saucepan with high sides
• Slowly heat over medium low heat
• Attach candy thermometer to the side of the pan
• Stir the carmels occasionally until the temp reaches 190°F
• One at a time dip the apples in the caramel pushing down until the caramel reaches the top. Move the apple around the caramel until the surface is covered with caramel
• Lift from the pan and allow the access caramel to drip back into the pan
• Place the apple back on the parchment lined sheet pan and repeat with the remaining apples.
• Add topings as desired.
• ENJOY!!!

For the chocolate

• Place 3/4 of the chocolate in a microwave safe bowl. Reserve the remaining 1/4 c. and set aside.
• Place the chocolate in the microwave and heat for 30 seconds.
• Remove from microwave and stir
• Return the chocolate to the microwave and repeat the process until the chocolate is almost completely melted (it should take 90 seconds total).
• Add the remaining 1/4 c of chocolate to the melted chocolate and stir until all the chocolate is completely melted.
• Dip a fork into the chocolate. Lift it out and quickly drizzle over the apples in a back and forth motion.
• Repeat until apples are drizzled with chocolate to your liking.
• If using sprinkles, add to to apples immediately after drizzling with chocolate so it they will stick.

For the Peanuts

• Add peanuts to the bowl of a food processor
• Pulse until all nuts have been chopped into small chunks
• Place in a bowl with high sides
• Add freshly dipped apple to the bowl of nuts and press until all sides are covered