Use the spoon for the hot caramel
Unwrap every caramel and arrange the pretzels before heating. Cut the apple into all twenty-four pieces while the caramels soften, then pat the pieces dry. Watch from the early checking time: the caramel should be soft enough to press while still holding its shape, rather than running off the pretzel.
Use a spoon to press each apple piece into warm caramel, keeping fingers away from hot candy. Add thin chocolate lines after the brief stand, then let the coating set. The apple brings moisture into the snack, so the same-day serving advice matters for crispness. Keep any leftovers refrigerated as directed instead of returning the assembled bites to a dry pretzel package.
