1 1/4 cups English toffee bits or almond brickle chips
1 cup semisweet chocolate chips
1 cup vanilla or white chips
Line a baking sheet with wax paper and grease the paper; set aside.
Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared
In a heavy 3-quart saucepan, combine sugar, half-and-half, corn syrup and butter;
bring to a boil over medium-high heat. Cook and stir constantly until a candy thermometer
reads 245 degrees F, about 1 hour.
Remove from heat. Working quickly, dip each apple into hot caramel mixture to
coat completely, then dip the bottom into toffee bits.
Return to baking sheet; chill.
In a small microwave-safe bowl, microwave chocolate chips at 50% power for 1-2
minutes or until melted; stir until smooth.
Transfer to a small heavy-duty resealable
plastic bag; cut a small hole in a corner of bag. Drizzle over apples.
Repeat with vanilla chips.
Chill until set.
Remove from the refrigerator 5 minutes before serving.