Preheat oven to 275 ºF

Line baking tray with parchment paper.

Lay the pretzel snaps out onto the tray in a single layer, space them about 1-inch apart.

Top each pretzel with an unwrapped caramel square.

Bake for 10-15 minutes, until the caramels are soft. The caramels will expand but don’t over bake - if fully melted the caramel spills out over the entire pretzel.

While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes and soak in lemon juice to prevent browning.

Drain apples then pat dry with a paper towels.

Remove the caramel pretzels from the oven and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.

Microwave the semisweet chocolate chips or melting wafers in a microwave safe piping bag on a low or defrost setting until smooth. Massage the bag at each interval to ensure even heating.

Drizzle chocolate over the caramel pretzels.

Immediately sprinkle chopped peanuts on top.

Transfer prepared bites to a clean parchment paper before the chocolate sets.

Allow to cool completely before serving.