For a chocolate-dipped variation, put 1 cup semisweet chocolate chips into a heatproof bowl and place over but not touching barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 5 minutes. Dip each apple into the caramel as directed below, letting the excess drip off, and then into the chocolate, coating only the bottom half. Or, drizzle the chocolate over the apple, letting it drip down the sides.
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