Instructions: 1. Insert an ice-cream-bar stick in stem end of each apple. Place peanuts or other topping on sheet of waxed paper.

2. Line 15 1/2" by 10 1/2" jelly-roll pan with waxed paper; spray waxed paper with nonstick cooking spray.

3. In 2-quart saucepan over low heat, heat caramel candies and 2 tablespoons water, stirring constantly, until melted and smooth; remove saucepan from heat. Holding stick, dip 1 apple into caramel mixture, spooning mixture over apple to coat completely. (If caramel mixture in saucepan begins to harden, warm over low heat to soften.) Then, place caramel-coated apple on peanuts or other topping to coat bottom; place apple in jelly-roll pan. Repeat with remaining apples, caramel, and peanuts.

4. Spoon melted chocolate into heavy-weight plastic bag. With scissors, cut off corner of bag to make a small opening. Drizzle melted chocolate over apples. Refrigerate apples 15 minutes to allow chocolate to set. If not eating right away, refrigerate apples, loosely covered, up to 2 days. Let apples stand at room temperature 15 minutes to soften before eating.

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