6 wooden ice cream sticks
6 med. apples
6 tbsp. granola or chopped salted peanuts
1 pkg. (14 oz.) vanilla caramels
3 tbsp. water
1/4 c. creamy peanut butter
1/2 tsp. cinnamon

Wash 6 apples, poke on ice cream stick in the stem end of each. Heat the caramels, 3 tablespoons water, 1/4 cup peanut butter and 1/2 teaspoon cinnamon in top of double boiler over hot water until caramels melt and the mixture is smooth, about 20 minutes, stirring frequently. Remove from heat.

Dip each apple in hot caramel mixture. Dip top of apple in granola or peanuts. Place top side down on wax paper covered cookie sheet. Refrigerate 1 hour.