Caramel And Three-Chocolate Apples

6 Large Red apples
6 Small Wooden dowels -; (6" long)
2 Cup Caramel; warm
2 Cup Melted milk chocolate; warm
2 Cup Melted white chocolate; warm
2 Cup Melted semi-sweet chocolate; warm
2 Cup Pecan pieces; toasted

Wash and pat dry each apple. Place each skewer down the center of each
apple. Line a baking sheet with parchment or waxed paper. Dip each apple in
the caramel sauce, coating completely. Place on the baking sheet and
refrigerate until firm. Dip each caramel apple for a second time in the
melted milk chocolate, coating completely. Place on the baking sheet and
refrigerate until firm. Dip each apple a third time in the white chocolate,
coating completely. Place on the baking sheet and refrigerate until firm.
Dip each apple for a final time in the semi-sweet chocolate, coating
completely. Place on the baking sheet and sprinkle each apple with the
pecans. Refrigerate until firm and serve. This recipe yields 6 apples.