Deluxe Caramel Apples

NOTE: You'll need 1 wooden ice cream bar stick per serving.

Insert an ice cream bar stick into stem end of each apple. Place pecans on 12" long sheet of waxed paper. Line cookie sheet with waxed paper.

In a 1-quart saucepan, melt caramels with 2 Tbs. water over low heat, stirring frequently. Remove saucepan from heat.

Holding 1 apple by stick, dip into caramel mixture, spooning caramel over apple to coat completely (If caramel mixture in saucepan begins to harden, warm over low heat to soften). Roll caramel-coated apples in pecans, pressing pecans lightly into caramel.

Transfer apple to prepared cookie sheet, then refrigerate for about 15 minutes to allow caramel to set. Repeat with remaining apples, caramel and pecans.

In a small microwave-safe bowl, place semisweet chocolate. In another small microwave-safe bowl, place white chocolate. Place both bowls in microwave oven and cook on medium (50% power) for about 1 minute or until chocolates melt. Stir until smooth.

With a fork, drizzle white chocolate lengthwise on apples over nuts. With a clean fork, drizzle semisweet chocolate on apples, making sure not to cover too much of white chocolate.

Return apples to cookie sheet and drizzle with any remaining chocolate. Refrigerate apples for 15 minutes to allow chocolate to set.

If not eating right away, loosely cover apples and refrigerate for up to 2 days. Let apples stand at room temperature for 15 minutes to soften caramel before eating.

Cut apples into wedges to serve.