How to Make Caramel Apples Dipped in Halloween Candy

Directions

1. Start by washing and drying the apples thoroughly. Organic apples are recommended because they lack wax, which helps the caramel stick. Push a candy apple stick into the stem end of each apple and check that it's secure for dipping.
2. Prepare your work area by covering a baking sheet with parchment paper. Place the chopped candy bars in a bowl nearby. In a small saucepan, combine the unwrapped caramels and water. Cook over medium heat, stirring often, until the caramels are fully melted and smooth.
3. Dip one apple into the caramel, turning it to coat completely. Immediately roll the coated apple in the bowl of chopped candy, then place it on the parchment paper. Repeat with the remaining apples. If any candy pieces are left, press them onto the apples. Let the apples sit at room temperature for about 30 minutes until the coating sets. As the caramel level drops, tilt the saucepan to pool the caramel for easier dipping of the last apples.
4. For serving, you can place each caramel apple in a jumbo muffin paper. These treats keep for 24 hours at room temperature. To store longer, wrap each apple in plastic wrap and refrigerate.