Double-Dipped Gourmet Caramel Apples
4 or 5 medium apples
2 packages (14 ounces each) Kraft caramels (96 pieces), divided
4 tablespoons water, divided
First caramel layer: Wash and dry apples; insert stick into stem end of each apple.
Unwrap caramels in 1 package. Microwave caramels and 2 tablespoons of the water in small deep microwave-safe bowl on high 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.)
Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased waxed paper. Refrigerate 1 to 2 hours.
Second caramel layer: After refrigerating, repeat microwave and dipping directions with remaining package of caramels and remaining 2 tablespoons water.
Decorate warm apples by rolling in chopped pecans and drizzling with melted chocolate, or decorate with non- pareil covered semi-sweet chocolate chips and drizzle with melted white chocolate.
To decorate chilled apples, refrigerate apples 1 to 2 hours. Drizzle with melted white and dark chocolate and with melted white chocolate and sprinkles.