First caramel layer: Wash and dry apples; insert
stick into stem end of each apple.
Unwrap caramels in 1 package. Microwave caramels and 2 tablespoons
of the water in small deep microwave-safe bowl on high 2 1/2 to 3
1/2 minutes or until smooth, stirring every minute. (If caramel sauce
is too thin, let stand about 2 minutes before dipping apples.)
Dip apples into hot caramel sauce; turn until coated. Scrape excess
sauce from bottom of apples. Place on greased waxed paper. Refrigerate
1 to 2 hours.
Second caramel layer: After refrigerating, repeat microwave and dipping
directions with remaining package of caramels and remaining 2 tablespoons
water.
Decorate warm apples by rolling in chopped pecans and drizzling with
melted chocolate, or decorate with non- pareil covered semi-sweet
chocolate chips and drizzle with melted white chocolate.
To decorate chilled apples, refrigerate apples 1 to 2 hours. Drizzle
with melted white and dark chocolate and with melted white chocolate
and sprinkles.
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