1-First, line a sheet pan with parchment paper or a silicone baking mat to keep things tidy. Slice each apple from top to bottom into 4 or 5 pieces about 1/2-inch thick, making sure not to go thicker than 3/4-inch, and carefully remove stems and seeds without cutting through the apple. Insert a 10 mm wide food-grade wooden popsicle stick halfway into the bottom center of each slice; if it helps, cut a small slit first.

2-Next, melt the 10 ounces of chocolate melting wafers using a double boiler or microwave as per the package instructions, and ensure the apple slices are completely dry before dipping. Dip each apple slice fully into the melted chocolate, covering it past where the stick meets the fruit, and let the excess drip off. Place the coated slices on the prepared sheet pan, making sure they don’t touch, and refrigerate for 5-10 minutes until the chocolate hardens.

3-Then, melt the 8 ounces of soft caramel squares with 2 tablespoons of heavy cream in a microwave-safe bowl, heating in 20-30 second intervals and stirring until smooth; let it cool slightly. If you want, melt the additional 1 cup of chocolate melting wafers for drizzling. Drizzle the caramel over the chocolate-coated slices, followed by the extra chocolate, and immediately sprinkle with toppings like Mini M&M’s or chopped nuts.