<http://schema.org/recipeInstructions>
" Insert an ice-cream-bar stick in stem end of each apple. Place peanuts or other topping on sheet of waxed paper. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with waxed paper; spray waxed paper with nonstick cooking spray. In 2-quart saucepan over low heat, heat caramel candies and 2 tablespoons water, stirring constantly, until melted and smooth; remove saucepan from heat. Holding stick, dip 1 apple into caramel mixture, spooning mixture over apple to coat completely. (If caramel mixture in saucepan begins to harden, warm over low heat to soften.) Then, place caramel-coated apple on peanuts or other topping to coat bottom; place apple in jelly-roll pan. Repeat with remaining apples, caramel, and peanuts. Spoon melted chocolate into heavy-weight plastic bag. With scissors, cut off corner of bag to make a small opening. Drizzle melted chocolate over apples. Refrigerate apples 15 minutes to allow chocolate to set. If not eating right away, refrigerate apples, loosely covered, up to 2 days. Let apples stand at room temperature 15 minutes to soften before eating."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4758/outrageous-caramel-apples-855/>