Before I begin this recipe, I would like to say, that the credit goes to my best friend Megan who taught me her method to match my annual craving of an early simple Carmel Apple, Since I don't see her as much as I use to in the fall i was forced to learn to dip on my own.
Thx Meg!
This recipe can make 6-8 large apples. and Probably 12 Small to medium apples.
Note I ONLY USE HONEY CRISP APPLES, If you chose to use a different apple, then it isn't THIS recipe, It's some other half assed dipped apple recipe.
Step 1. Wash and dry and remove your stems.
Step 2.
Soak your sticks in lemon juice for at least 15 Mins. This prevents any discoloring and browning, rotting of the apple once pierced and exposed to oxygen.
I use Wooden BBQ skewers, and just cut them down to about 6 inches.
Step 3.
Insert your sticks about half way through the middle of the apples.
I order and use caramel in 18 oz blocks, I don't use those little Kraft Squares. The quality and convenience is worth it. You can purchase it
here 
Step 4. get a non stick sauce pan and put a little half and half, about a 1/8 of a cup, keep your heat on low, and put the block in, while pushing it around the pan and evening out the block till it gets nice and creamy,
You may add a little more half and half if you need, or you see it getting too thick, but don't over do it. a 1/4 cup to an 18 oz block is more than enough.
I like to line a cookie sheet tray with a Silpat ( non stick silicone baking sheet) or waxed paper, I highly recomend silpat, it's re usable and nothing sticks to it.
Step 5.
Dip your apples quickly so that the caramel doesn't cool in the pan and you don't have to keep reheating it,
Twirl them around so that the caramel gets a good even coverage, use an up and down but careful motion to get the caramel to spread on even.
and place them on the lined cookie sheet and chill for about 30 mins to an hour.
While the apples are chilling, get your Peanut brittle and chocolate ready
I use one bag of peanut brittle, i put it in a food processor to chop it to a lumpy but fine grain consistency
put it in a bowl just a little wider and deeper than your apple size.
Melt your chocolate chips, I use toll house, i use to use a double boiler but i had too much trouble with keeping the temperature correct, so this year I added about 4 cups of chips in with 2 teaspoons of shorting in a glass pyrex or microwave safe bowl, and microwaved it for about 1-2 mins, stirring and keeping my eye on it every 30 seconds.
the next steps are going to need to be set up close to each other.
Step 6.
Dip and spatula on and off the chocolate till it's even, kinda like a cake.
then quickly dip and sprinkle till you get an even coat of peanut brittle, don't be rough or the chocolate will roll off into chunks, you can dip in the bowl, sit it in the bowl, spoon on more and pat lightly.
then place back on the silpat covered tray
Chill overnight or no less than 4 hours.
I highly recommend you not just bite into these apples. Cut them in half, and then slices for best tasting results.
