Caramel and Three Chocolate Apples

• 6 large red apples
• 6 (6-inch) small wooden dowels
• 2 cups caramel, warm
• 2 cups melted milk chocolate, warm
• 2 cups melted white chocolate, warm
• 2 cups melted semi-sweet chocolate, warm
• 2 cups pecan pieces, toasted

1. Wash and pat dry each apple.
2. Place each skewer down the center of each apple.
3. Line a baking sheet with parchment or waxed paper.
4. Dip each apple in the caramel sauce, coating completely.
5. Place on the baking sheet and refrigerate until firm.
6. Dip each caramel apple for a second time in the melted milk chocolate, coating completely.
7. Place on the baking sheet and refrigerate until firm.
8. Dip each apple a third time in the white chocolate, coating completely.
9. Place on the baking sheet and refrigerate until firm.
10. Dip each apple for a final time in the semi-sweet chocolate, coating completely.
11. Place on the baking sheet and sprinkle each apple with the pecans.
12. Refrigerate until firm and serve.

red apples, wooden dowels, caramel, milk chocolate, white chocolate, semisweet chocolate, pecan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/caramel-and-three-chocolate-apples-recipe.html (may not work)