Wash and dry the apples. Remove the stems and insert a popsicle or lollipop stick into the center.

Cover two baking sheets with wax paper and grease the paper as well. Unwrap the caramels and place them into a microwave safe bowl, with 4 tablespoons of heavy cream.

Melt the caramels until smooth. This process may take several minutes, depending on your microwave. Melt in small increments and stir well.

When the caramel is completely smooth add 2 teaspoons of pure vanilla. The caramel will be very hot, be careful!

Dip all 12 apples in the caramel allowing the excess to drip off. The caramel in the bowl will begin to cool while you're working. You'll have to warm it periodically in the microwave to thin it enough to coat the apples.

I sprinkled half of the caramel apples with milk chocolate toffee bits and placed them into the refrigerator.

The other 6 will remain smooth because they're going to be dipped in chocolate, also. Refrigerate all of the apples until set.

After 45-60 minutes, the other 6 apples are ready to be double dipped in chocolate.

Melt the chocolate and vegetable shortening, in a double boiler or in a heat proof bowl placed over a pot of simmering water. Do not let the water touch the bottom of the bowl. Stir until completely smooth.

Dip the apples into the chocolate allowing the excess to drip off before sprinkling with the candy or nuts of your choosing.

Place back onto the wax paper and pop back into the fridge to harden. It will take around 45-60 minutes for the chocolate to completely set-up. The longer, the better.

Package and give as gifts, or enjoy with family and friends.