Wash the apples to remove the wax on the outside. For best results, you can boil water and ¼ cup of white vinegar in a large pot, then add the apples for 10 seconds at a time. Remove the apples from the water and scrub them with a cloth to remove the wax.

Remove the stem from the apples. Place your kebab sticks where the stem was, going about ½ of the way down in the apple.

Place your apples in the freezer while you melt your caramel. The cold exterior will help the caramel stay on better.

In a small/medium pot, melt the caramel pieces according to the package instructions (my package instructed me to add the caramel into the pot alongside 2 Tbsp of water and mix until melted).

Remove the apples from the freezer and dip in the caramel, placing the coated caramel apples on a cookie sheet afterwards. Dip your apples in peanuts, candy, or sprinkles at this point if desired.

Place the caramel apples in the fridge until the caramel is set.

In a small bowl, mix the brown sugar, granulated sugar, and the cinnamon. Stir to combine. Add the graham cracker crumbs into another bowl.

Create a double boiler and melt the white chocolate chips with the vegetable oil. Dip a caramel apple in the white chocolate, coating the whole thing. Immediately after, dip the bottom half of the caramel apple in the graham cracker crumbs. Then roll the entire chocolate-coated apple in the cinnamon sugar combination.

Allow the apples to cool on the cookie sheet in the fridge until the chocolate hardens.

Serve and enjoy!