Under warm water, wash apples with a little soap and remove stems then thoroughly dry. Chop nuts and crush oreos and prepare other toppings if using. Using the Caramel Apple Kit from Chocoley, poke the sticks into the apple stem spot. Working in batches, heat caramel according to directions. Add a teaspoon or two of evaporated milk, if needed. Spray heavy weight dipping sheets with oil and place in refrigerator. In a tall dish (I used a tall yogurt container) dip apples into caramel. Use a spatula to clean extra caramel off the bottom. Place on heavy weight dipping sheet and repeat until done. Allow apples to cool in refrigerator for about 30 minutes to 1 hour. Prepare chocolate according to directions. Dip caramel apples into chocolate and quickly toss desired toppings on chocolate apples and set aside. Repeat until done. Melt Chocoley drizzle bottles according to directions. Drizzle the top of each apple with chocolate. Fill center of apple stick with chocolate and cover with nuts.