Sheet Pan Caramel Apples with Toppings

Place the caramel sauce in a microwave-safe bowl. Heat it in the microwave for about 15–20 seconds, just until it loosens and becomes pourable. Stir briefly to smooth it out; it should be warm and fluid but not bubbling hot.
Using a spoon or a small pitcher, drizzle the softened caramel evenly over the arranged apple slices. Move your hand back and forth in a slow, steady motion to create thin ribbons of caramel, trying to reach as many slices as possible. The caramel will cling to the apples and pool slightly on the parchment, forming a sweet, sticky base for the rest of the toppings.

Place the chocolate chips in a microwave-safe bowl. Heat in the microwave in short bursts, about 30 seconds at a time, stirring well after each interval until the chocolate is fully melted and smooth. Stirring between bursts helps the chocolate melt evenly and keeps it from scorching.
Once melted, drizzle the chocolate over the caramel-coated apples in the same back-and-forth motion you used for the caramel. Try to create thin streams rather than large pools so the chocolate spreads across the apples and toppings without overpowering them. The warm chocolate will gently mingle with the caramel, creating a glossy, irresistible layer.

While the caramel and chocolate are still soft, immediately sprinkle the chopped peanuts—or your favorite nuts—over the top. Aim to scatter them evenly so every bite gets a bit of crunch. Follow with the mini marshmallows, nestling them lightly into the warm topping so they adhere without completely melting.
If using, add sprinkles and crushed graham crackers over the entire pan. The sprinkles bring fun color and a party feel, while the graham cracker crumbs add a nostalgic, slightly crunchy cookie-like texture. You can concentrate certain toppings in different sections of the pan to create variety for your family or guests.

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