10 Granny Smith Apples
1 pkg of round dowel sticks (cut them in half)
2 bags of wrapped caramels
one Butterfinger candy bar (crush in food processor)
pkg of chocolate jimmies
pretzel rods or any kind of pretzels (crush several in food processor)
Prepare apples by boiling a pot of hot water. Place one apple in water for one second. Take apple out and wipe it with a towel to remove wax. Repeat process for each apple. Place apples in freezer for about 30 minutes to cool them down. This will enable the caramel to firm up on the apples faster and prevent a lot of dripping. After apples have chilled, poke your cut dowel segments into each apple. Line a pan with wax paper for apples to sit on.
Unwrap caramels and stir in 4tbsp milk, in a pot over medium heat. After caramel is completely melted, take off heat and allow it to seat a couple minutes to thicken up just a bit. Then, dip apples one at a time into caramel, using a spoon to ladle caramel over the top if needed. Allow excess caramel to drip off apple before dipping into a topping, then dip into a topping. After dipping apple into topping, place the apple on your wax covered pan.