Butterfinger Candy Apple

10 Granny Smith Apples washed and at room tempeture
2 lbs of tempered milk chocolate
2 lbs top grade caramel
8 large Butterfinger candy bars crushed in a plastic bag
10 wooden craft sticks

INSTRUCTIONS

Wash apples and dry them. Make sure they are at room temperature so that caramel and chocolate will stick to the apple. Insert stick ½ way into the apple core. Set aside.

In a glass bowl, microwave caramels for 3 minutes. Stir and microwave at 1 minute intervals until caramel is melted

Dip apples completely into caramel, making sure that the caramel attaches to the stick. Shake off excess caramel.
Stand apples up on a silicone mat to set. (If mat is not available spray pam on a baking sheet)

Next add 1.5 lbs of chocolate in a bowl and microwave at 1 minute intervals, stirring after each interval until chocolate is melted.

Dip apples in chocolate leaving 1 inch of caramel showing at the top. Shake off excess chocolate.
Immediately roll apples in crushed butterfingers. Put on to a baking sheet lined with parchment paper