5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water
INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; grease paper with butter. Set aside.
PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftovers in refrigerator.
Wash and dry apples thoroughly so that caramel adheres to the apple peel.
Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 coarsely chopped OREO Cookies; 1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles; or 1/2 cup PLANTERS COCKTAIL Peanuts, chopped. Or, drizzle dipped apples with 2 melted squares BAKER'S Semi-Sweet Baking Chocolate.