Instructions: First caramel layer: Wash and dry apples. Insert sticks into stem end of each apple. Microwave 1 package of the caramels and 2 tb. of the water in small deep microwave safe bowl on high 2 1/2 to 3 1/2 min. or until smooth, stirring every min. if sauce is to thin, let stand about 2 min. before dipping apples. dip apples into hot caramel sauce, turn until coated.

scrape excess sauce from bottom of apples. place on greased wax paper.

refrigerate 1 to 2 hours. Second caramel layer: after refrigerating, repeat microwaveing and dipping directions with remaining 14 oz caramels and 2 tb. water for second caramel layer. refrigerate 1 to 2 hours. decorate as desired after refrigeration. store decorated apples in refrigerator. let stand at room temperature 15 min. before serving to allow caramel to soften. 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. coconut almond: roll warm caramel apple in coconut and/or sliced almonds. cool, then dip bottom of apple in melted chocolate. To drizzle melted chocolate: Pour melted chocolate into a sealable plastic bag. seal well, pushing out any excess air. with scissors, carefully cut corner of bag to make a very small hole.

drizzle chocolate while turning apple.

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