Chocolate Dipped Caramel Apples

Boil a substantial quantity of water in a large vessel; bring it to a rolling boil, then briefly submerge apples using a slotted spoon to remove any potential coatings or residues that may be present on the fruit. Allow them to air-dry; set aside to cool down.

Insert skewers into apples through their cores, taking care not to damage the fruit in the process.

Combine unwrapped caramels and 2 tablespoons of water in a microwave-safe, medium-sized container. Heat on High for 2 minutes; stir the mixture thoroughly. Continue to heat and stir at 1-minute intervals until the caramel has melted and achieved a smooth consistency.

Prepare a baking sheet by lining it with waxed paper; coat the surface with cooking spray. Hold the apples by their sticks; dip them into the melted caramel to coat evenly. Place the coated apples on the prepared baking sheet; refrigerate them for about 15 minutes to allow the caramel to set.

Melt chocolate and 1 tablespoon of shortening in a microwave-safe bowl until smooth and well combined. Dip the apples into the melted chocolate to cover their caramel layer; return them to the baking sheet to set.

Combine candy melts and remaining 1 tablespoon of shortening in a microwave-safe bowl; heat, stirring every 30 seconds, until the mixture has achieved a smooth consistency. Utilize a fork or wooden stick to drizzle melted candy melt in a colorful design onto the coated apples. Refrigerate them until set, ideally overnight for optimal results.