Indulgent Caramel Apples

Line a large baking sheet with foil; coat foil with nonstick cooking spray. Set aside.

Wash apples, pat dry. Remove stems. Insert wooden sticks into stem end of each apple; set aside. Place apples on prepared baking sheet. Place assorted toppings in separate shallow dishes or pie plates.

In a medium saucepan, combine caramels and whipping cream. Cook and stir over medium-low heat until caramels are completely melted, stirring constantly. Turn heat to low. Working quickly, dip the bottom half of each apple into hot caramel mixture; turn to coat. Allow excess caramel mixture to drip off.

Immediately dip bottoms of apples in assorted toppings, sprinkling some toppings onto sides of apples. (Heat caramel again over low heat if it becomes too thick to easily coat apples.))Place apples, coated side down, on prepared baking sheet. Let stand about 25 minutes or until set.

In a small saucepan, stir semisweet chocolate pieces and the 2 teaspoons shortening over low heat until melted. Transfer to a small resealable plastic bag. Seal and snip off a tiny corner. Drizzle by zigzagging the chocolate over stem end of apples allowing excess chocolate to drip down sides of apples. Chill 10 minutes to set.

In a small saucepan, stir milk chocolate pieces and the 2 teaspoons shortening over low heat until melted. Drizzle over apples as directed above. Chill 10 minutes to set.

In a small saucepan, stir white chocolate pieces and the 2 teaspoons shortening over low heat until melted. Drizzle over apples as directed above. Chill 10 minutes to set. Store in the refrigerator for 2 to 3 days. Makes 6 to 8 servings.