Gourmet Chocolate Caramel Apples

I made these for my book club and they were a big hit.

Gourmet Chocolate Caramel Apples

Water
3 large, crisp apples (if you want them less decadent you can use 1-2 more apples)
1 package caramels (about 50 wrapped)
2 Tbsp. water
Candy, nuts, chocolate chips, dried fruits, cereal, etc. for rolling
2 cups semi-sweet chocolate chips, divided
1 Tbsp. shortening (optional, but recommended)
½ to 1 cup milk chocolate, white, butterscotch, or other chips

Bring water to boiling on the stovetop. To remove the surface wax from the apples, plunge into boiling water for a few seconds. Remove and wipe dry. This process allows the caramel to stick to the apple. Insert a popsicle stick into the stem end of the apples.

Line a cookie sheet with waxed paper and spray with cooking spray.

Unwrap the caramels and place them in a shallow, microwave-safe bowl with 2 tablespoons water. Microwave on high for two minutes, stir and continue to microwave, 1 minute at a time, until caramel is smooth. Holding by the stick, dip each apple into the caramel and use a spoon to coat the entire apple. Place on prepared cookie sheet and chill in refrigerator or freezer until caramel is set. Repeat, to make two layers. Re-spray waxed paper before replacing apple after second coat. If desired, roll apples in nuts, chopped candy, cookies, or other treats. Chill until completely set.

Melt one cup of semi-sweet chocolate chips with 1 Tbsp. shortening in the microwave on 50% power, stirring every 30 seconds until melted. Dip the bottom third of apples in melted chocolate. Place on clean sheet of waxed paper. With a spoon, lightly drizzle any remaining chocolate over apples, taking care not to melt the caramel coating. Chill in refrigerator for 15 minutes.

In a plastic sandwich bag, melt remaining semi-sweet chocolate in the microwave as directed above. Cut a tiny hole in the bottom corner of the bag, and drizzle over apples. Let cool in the refrigerator about 15 minutes. Remove and let cool completely at room temperature. Repeat with remaining flavor of chips.

Apples should be consumed as soon as possible, but may be stored in the fridge, uncut, for up to two weeks.

To serve, remove stick and cut apple into wedges. Each apple serves 6.

Some fun variations:

S’more: Roll in crushed graham crackers and miniature marshmallows. Finish with milk chocolate chips.
Butterscotch: Roll in pecans and shredded coconut and finish with drizzled butterscotch chips.
Christmas Mint: Roll in crushed candy canes and finish with drizzled mint chocolate chips or green- or red-tinted white chocolate.
Holiday: Roll in dried cranberries and finish with drizzled white chocolate.