Cover enough area with waxed paper to hold how many apples you choose to make.

Break walnuts into pieces in a baggie with the back of a spoon, and set aside.

Wash your apples well under running water to remove the wax and residue from the grocery store, and remove stems.

Pierce the center of the apple through the core with the sharp end of the skewer at least 3” in. If needed, cut the skewer so that about 5”-6” sticks out of the apple.

Melt caramel on the stove using the directions on the package- mine called for water whisked constantly into unwrapped caramels until melted.

Drizzle caramel over the apple with a spoon.

Set on wax paper to set up.

While waiting, begin melting the chocolate one type at a time. Melt the milk chocolate in a double broiler or in a dish safe for microwaving in 20 seconds increments, stirring each time before heating again until smooth and creamy. 

When done, stir in maple extract evenly.

Use a spoon to drizzle milk chocolate over the top of the caramel, and place it back on waxed paper to set.

Repeat with white chocolate chips, then immediately roll the apple in walnuts while the chocolate is still liquid. Set on paper to harden up the final time.

Wrap each well in plastic wrap.