ROANOKE, Va. -

2 - large Crisp Apples (Your choice)- diced to small chunks, but not finely chopped
1 Tbsp - vegetable oil
1- 12 oz bag of chocolate chips
1- 8-10 oz caramel dip (liquid caramel)
24 - mini cupcake liners
1- mini cupcake baking sheet
 
Pour chocolate chips and oil into medium microwave safe bowl. Microwave 30 seconds, stir, and repeat until chips are melted and mixture is smooth.
Place mini cupcake liners in baking sheet.
"Paint" the liners in the baking sheet with the melted chocolate; this can be done with a small spoon, pulling the chocolate up the sides.
(Do Not Fill cupcake liner with chocolate. It only takes a little to paint the liner.)
 
Place baking sheet in the refrigerator for 10 minutes.
While chocolate is setting up, keep chocolate warm and melted. (This may require microwaving it again.)
 
After the chocolate has set up:
Place 1 tsp chopped apples in cups.
On top of apples place 1/2 tsp of caramel dip.
Cover caramel with small layer of melted chocolate.
Refrigerate cups until ready to serve.
 
It is best to make these a few hours ahead of serving time. If made to far ahead the apples will soften and make the cups watery.
These can be made with a normal size cupcake liner and pan. They can be very messy while eating, though!
Enjoy!