Special equipment: 32 ice-pop sticks
Combine the caramels, cream, butter and vanilla in a small slow cooker. Cook on low, stirring every 20 minutes, until the mixture is melted, about 1 hour.
Core the apples and slice into eighths. Skewer the ice-pop sticks into the apple slices. Dip the apple slices into the caramel sauce, letting excess drip off, then dip into the toppings of choice.
For a cookies and cream flavor, Marcela coats the apples with crushed cookies and chocolate sauce.
For a salted caramel apple, Katie sprinkles with chopped salted peanuts and sea salt.
For a sweet take on breakfast, Jeff adds crushed cereal and mini white chocolate chips.
For a Halloween treat, Sunny breaks up chocolate peanut butter bars and mini candy-coated chocolates for dipping.
For a caramel apple easier than pie, GZ dips his into brown sugar and cinnamon.
The recipe can also be made in a pot on the stove over low heat.
Recipe courtesy of The Kitchen