Begin by washing and peeling two large Granny Smith apples. Slice them into even wedges, about ½-inch thick.

In a small saucepan, combine 1½ cups of caramel baking bits with 1 tablespoon of heavy cream. Melt on low heat, stirring continuously for 5–7 minutes.

Prepare a small bowl filled with icy water to set the caramel once the apple slices are dipped.

Pat the apple slices dry with a paper towel. Dip a slice into the warm caramel, twisting gently to coat.

Immediately dip the caramel-coated apple slice into the icy water for about 5 seconds to set the caramel.

Pat the slices dry again, then press them into your choice of toppings.

Arrange the finished slices on a plate and refrigerate for about 15-20 minutes to allow the caramel to firm up.