Directions1. Heat up 2 cups of water in a medium sauce pan until simmering. Place caramel cubes in a stainless steel bowl that fits over the saucepan. As caramel melts, continue to stir.
2. Chop of chocolate bars and mix with coconut. Skewer apples and make sure they are very dry. Make sure the skewers that are pushed in where the stem was and run through 3/4 of the apple.
3. When caramel is completely melted and thin, start rolling the apples in the caramel to coat. Let excess drain off, then roll in the chocolate-coconut mixture.
Stand up apples on wax paper and push down by the stick to form a base.
4. Let cool for at least one hour in the refrigerator.
Yield: 6 caramel apples