12 small granny smith apples
12 wooden popsicle sticks
5 Butterfingers candy bars
2 cups heavy cream
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup dark brown sugar, packed
2 tbsp butter
1 tsp vanilla
6 oz. semi-sweet chocolate, finely chopped
Line a baking sheet with wax/parchment paper (or you can spray a baking sheet with Pam).
Wash apples and thoroughly dry them. Remove stems and stick each apple into the stem side with a popsicle stick. Set aside.
Finely chop the Butterfingers in a food processor and transfer to a shallow bowl.
In a large saucepan, combine cream, sugar, corn syrup, brown sugar and butter. Cook, stirring frequently, over medium-high heat until the mixture is just about to boil.
Reduce the heat to medium and attach a candy thermometer to the side of the pan. Boil mixture, stirring frequently, being careful that the caramel doesn't boil over. The caramel should reach 248 degrees (firm-ball stage on your candy thermometer). Remove from heat and stir in the vanilla.
Meanwhile, melt chocolate in top of double boiler above gently simmering water; stir until smooth.
Submerge each apple into the hot caramel, coating all but the top inch. Lift apple out of caramel and twirl gently to let excess caramel drip off. Work quickly so that the caramel doesn't thicken too much—if it does, re-warm over low heat and add a little milk.
After submerging apple in caramel, immediately roll apple in the Butterfinger crumbs to coat. Set finished apple on baking sheet and let cool.
Transfer melted chocolate to pastry bag fitted with small (#1) writing tip. Drizzle thin, random strips of chocolate over the Butterfinger crumbs. Repeat for the remaining apples.