Unwrap and melt caramels over low heat in a double boiler. Hoittemade caramel topping may also be used (see recipe below). Melt dipping chocolate and vanilla flavored almond bark in separate containers in the microwave on medium heat stirring every 30 seconds.

Insert a fork into the top of an apple (at room temperature) to use as a handle while preparing, as the apple will get heavy. Spread melted caramel over 1/2 of the apple and immediately roll in, nuts or another topping of your choice. Do the same on the other side of the apple. (You will need to place apple in the freezer on a small plate for a few minutes between each layer to help set the caramel and the chocolate.) Next drizzle or spread more caramel over the entire apple and roll in a different topping. Drizzle chocolate over apple and add more toppings. Next, drizzle vanilla flavored almond bark over apple and add more toppings. Continue layers until apple has approximately I " of toppings. Apple will keep up to two weeks in the refrigerator.

To cut and serve apple: Cut apple into quarters and remove the seeds and core. Next cut each quarter crosswise into wedge shaped pieces. The gourmet apple is a rich dessert and will serve approximately 6- 8 people.

Combine ingredients in a heavy saucepan. Stirring constantly, bring to a boil. Cook until mixture reaches 238 degrees or forms a firm ball when added to cold water. Use as a caramel coating for candy apples or use to make wrapped caramels by pouring into a greased 9" x 13" pan and cooling overnight. Cut and wrap as deaired.

Recipe from book Sweet Surprises for the Holidays - By Alisa Bangerter and Mella Bedell