Remove stems from apples. Insert a
dowel into each apple at the stem end.
In a microwave-safe bowl, melt
caramel bits according to package
directions. Dip apples in caramel until
evenly coated, making sure some
green peeks out. Allow excess caramel
to drip back into bowl. Sprinkle with
flaked sea salt.
Place apples on a parchment-paperlined
baking sheet coated with nonstick
cooking spray. Refrigerate 1 hour.
Remove from refrigerator at least 15
minutes before serving. (If refrigerated
for too long, salt will dissolve.)