• Line a couple of large baking sheets with parchment or waxed paper and set aside.
• On a large plate: combine one bag of the chocolate chips, the butterscotch chips and the toffee bits. Then, stir together.
• Slice the apples in 3-4 wide slices across.
• Insert a small dowel or popsicle stick into each apple slice.
• Break the pretzel rods in half.
• Place the caramel and second bag of chocolate chips in their own seperate microwave proof bowls. The caramel will be for the pretzels and the chocolate will be for the apples.
• Microwave the caramels in 15-30 second increments, stirring between each to make sure they melt evenly and until they are liquid and runny. Check the label to see if you need to add some water to the mixture.

For The Pretzels --

• Dip each pretzel rod into the caramel, leaving a bit on the end to hold onto.
• Roll the carmel dipped pretzel rod in the chips and toffee bits to coat.
• Set aside on the baking sheet and repeat with the other pretzels. Let them set out at room temperature to cool and harden.

For The Apples --

• Melt the chocolate chips and coconut oil in the microwave togehter in 15-20 second increments, stirring between each, until it’s completely melted.
• Dip each apple slice in the melted chocolate mixture.
• Spoon the mixture over the sides of the apples to completely cover them.
• Lay each slice on parchment lined baking sheet.
• Drizzle caramel over the slices.
• Sprinkle the slices with any chocolate chip and toffee mixture you have left.
• Let the apples set out at room temperature to cool and harden. Because this will take longer than the pretzels, speed up the process by placing the baking sheet in the refrigerator until the chocolate and caramel has set.