Set up everything you will be using to decorate your Candy Apple Slices.

Set out one or two baking sheets lined with a piece of parchment or wax paper. (This is so your chocolate covered apple slices don't stick)

In small individual bowls, place the chocolates and caramels you will be using to cover the apple slices in. Dark chocolate, milk chocolate, white chocolate all work fine. I prefer the melting disks from the craft store for this since they melt evenly and smoothly.

Slice apples to about a ⅛ inch thickness. You can have all sizes of slices to not waste the apples OR just eat the smaller ends instead of dipping them, your call.

At the bottom of each apple slice, make a small slice ¾ of the way through, gently but firmly press a candy stick into the apple and push it up into the apple a bit. Place the apples on your parchment paper-lined baking sheets.

Melt the chocolate you will be covering your slices in and with a spoon, spoon the melted chocolate onto one apple slice at a time, making sure you have coated the top and sides and secured the stick with chocolate.

Gently flip it over and do the other side. If decorating with sprinkles, jimmies or candies, do so quickly before the chocolate begins to harden.

Melt additional chocolate for drizzling (white on dark or dark on white) and drizzle onto chocolate-covered slices.

Melt caramel and do the same. Caramel will solidify fast, so move quick. A small spoon will work for drizzling the caramel.

To melt the chocolates as well as the caramel, place each separately in small bowls and one at a time, microwave in 15-30 second bursts, stirring in between until you can stir the chocolate and it becomes smooth. Caramel will take a little less time. Be careful not to burn.

Once all slices are finished being candied and decorated, place your tray(s) in the fridge for 15 minutes to ensure all is heartened.

Best if enjoyed within 24 hours.

No nutritional information is given since apple slice sizes and chocolate and toppings used are not finite.