| 1 | First caramel layer: wash and dry apples. |
| 2 | Insert sticks into stem end of each apple. |
| 3 | Microwave 1 package of the caramels and 2 tb. of the water in small deep microwave safe bowl on high 2 ?to 3 ?min. or until smooth, stirring every min. if sauce is to thin, let stand about 2 min. before dipping apples. |
| 4 | Dip apples into hot caramel sauce, turn until coated. |
| 5 | Scrape excess sauce from bottom of apples. |
| 6 | Place on greased wax paper. |
| 7 | Refrigerate 1 to 2 hours. |
| 8 | Second caramel layer: after refrigerating, repeat microwaveing and dipping directions with remaining 14 oz caramels and 2 tb. water for second caramel layer. |
| 9 | Refrigerate 1 to 2 hours. |
| 10 | Decorate as desired after refrigeration. |
| 11 | Store decorated apples in refrigerator. |
| 12 | Let stand at room temperature 15 min. before serving to allow caramel to soften. |
| 13 | Decorating ideas: caramel pecan: roll warm caramel apple in chopped pecans double chocolate: drizzle cooled caramel apple first with melted white chocolate and then with dark chocolate. |
| 14 | Coconut almond: roll warm caramel apple in coconut and/or sliced almonds. |
| 15 | Cool, then dip bottom of apple in melted chocolate. |
| 16 | To drizzle melted chocolate: pour melted chocolate into a sealable plastic bag. |
| 17 | Seal well, pushing out any excess air. |
| 18 | With scissors, carefully cut corner of bag to make a very small hole. |
| 19 | Drizzle chocolate while turning apple. |
