5-6 sm. apples
2 lb. caramels
1 (10 oz.) bag semi-sweet chocolate (do not use chips)
1 (10 oz.) white chocolate
1 lb. giant milk chocolate bar
6 pencils or wooden skewers

Wash and dry thoroughly apples. Insert sharpened pencils (BREAK LEAD TIPS OFF FIRST!). Melt caramels in double boiler or in microwave. Dip each in caramel, swirling each in air to hold taffy on to apple while it cools slightly.

Place on sprayed plate and put in refrigerator or freezer for a few minutes to cool. Melt chocolates, one at a time. Drizzle chocolate over cooled caramel. Cool until hard, then drip on next layer of chocolate.