Wash and peel two large Granny Smith apples. Slice into wedges about ¼ inch thick and arrange on a plate.

In a small saucepan, combine 1.5 cups of caramel baking bits with 1 tablespoon of heavy cream and stir over low heat for 5-7 minutes until smooth.

Prepare a small bowl filled with icy water to help the caramel firm up quickly after dipping.

Dry an apple slice with a paper towel, dip in warm caramel for 2-3 seconds, then immediately place in the icy water for 5 seconds.

Transfer the coated slices to a serving tray lined with parchment paper and chill in the refrigerator for at least 10-15 minutes.