Vegetable oil cooking spray
8 apples, washed and dried, stems removed
20 oz. soft caramel candies, unwrapped
1/4 cup pulp-free orange juice
4 oz. dark chocolate bar, chopped
4 oz. white chocolate bar, chopped
6 craft or thick wooden sticks
Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray.
Insert the craft sticks halfway into the stem ends of the apples.
In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
Put the dark chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Do the same with the white chocolate. Coat half of the apples in each type of chocolate. Put the apples back on the parchment paper for 10 minutes. Sprinkle with crushed cookies or decorate with the opposite colour chocolate and allow to harden, at room temperature, for about 3 to 4 hours.