6 wooden pop sticks
6 large apples, washed & well dried
1-1/2 pkg. (14 oz. each) caramels (about 75), unwrapped
3 tbsp. water
24 chocolate sandwich cookies, coarsely chopped (about 2-1/2 cups)
1 pkg. (6 squares) white baking chocolate
2 tsp. oil
4 drops yellow food coloring (optional)
1 drop red food coloring (optional)
6 sticks hard candy (optional)

Caramel Dipped Apples

1. Insert pop stick into stem end of each apple; set aside.
2. Place caramels and water in large saucepan; cook over medium-low heat until caramels are melted, stirring frequently.
3. Dip apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel. Place on wax-paper-lined cookie sheet; let stand for 25 minutes or until caramel is set.
4. Place white chocolate and oil in medium saucepan; cook over low heat until melted, stirring frequently.
5. Remove from heat. Stir in yellow & red food colorings to tint orange. Cool for 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator for up to 2 days. Replace pop sticks with hard candy just before serving.
   Makes 6 dipped apples
   Preparation time: 1 hour 20 minutes