For the Candy-coated Apples: Pierce apples with sticks. Be sure the sticks don't wiggle. You need to hold onto the stick while you dip your apple and you don't want the stick to slip out of the apple.

Find a small bowl or 2-cup measure. "Test" each apple by placing it into the bowl. Do they all fit? Is there room around the apple? If yes, you have found your bowl! If not, find another bowl.

In your selected bowl, place half pound chocolate. (or more depending on the size of your bowl. The chocolate should fill the bowl half way.) Microwave your chocolate for 30 seconds. Remove the bowl from the microwave. Stir. The chocolate won't be melted at this point. That's fine. You are removing "hot spots." This prevents the chocolate from burning. Return the chocolate to the microwave and repeat, stirring every 30 seconds, until chocolate is melted. (Note: If your apple bowl isn't microwave-safe, melt the chocolate in a microwave-safe bowl and transfer the melted chocolate to the bowl. If you don't have a microwave, place the chocolate in the top of a double boiler. Heat over medium heat (there should be water in the bottom of your double boiler.). Stir until chocolate melts. Transfer melted chocolate to the bowl you'll be dipping the apples in.)

Dip each apple, one at a time, into the melted chocolate. Rotate the apple in the chocolate to coat completely. Slowly pull the apple out of the chocolate, shaking off excess chocolate.

Place dipped chocolate on a piece of parchment paper.

Spread selected toppings on a plate(s). Dip apple again in the chocolate. Either roll or place the toppings onto the apple. Covering as much or as little of the apple as you want.

Return the dipped, coated apple to the parchment paper.

For the Triple Chocolate Apples: Pierce each apple with a candy apple stick. Be sure the stick is tightly inserted into the apple.

Roll out caramel, if using a block. Wrap caramel around apple.

Place half pound chocolate. (or more depending on the size of your bowl. The chocolate should fill the bowl halfway.) Microwave your chocolate for 30 seconds. Remove the bowl from the microwave. Stir. The chocolate won't be melted at this point. That's fine. You are removing "hot spots." This prevents the chocolate from burning. Return the chocolate to the microwave and repeat, stirring every 30 seconds, until chocolate is melted. (Note: If your apple bowl isn't microwave-safe, melt the chocolate in a microwave-safe bowl and transfer the melted chocolate to the bowl. If you don't have a microwave, place the chocolate in the top of a double boiler. Heat over medium heat (there should be water in the bottom of your double boiler.). Stir until chocolate melts. Transfer melted chocolate to the bowl you'll be dipping the apples in.)

Dip apple. Rotate apple in chocolate to coat completely. Slowly pull apple out of the chocolate. Shake to remove excess chocolate. Place dipped apple on a piece of parchment paper. Sprinkle with salt. Allow to set.