Core and slice apples using an apple slicer. Cut each slice into thirds or size to fit neatly on a pretzel snap. Toss apple pieces in lemon juice and water. Drain and pat completely dry on paper towels before using — wet apples will not stick to the caramel.

Preheat oven to 275°F and line a baking sheet with parchment paper. Arrange pretzel snaps in a single layer and place one unwrapped caramel on each. Note: the bag may say 36 caramels but most bags contain closer to 40 or more. Bake 10 to 12 minutes until soft and pliable but not fully melted.

Remove from oven and immediately press one apple piece into each caramel. Work quickly before the caramel begins to set.

Microwave chocolate chips for 60 seconds, stirring at 30 seconds, until smooth. Transfer to a resealable bag, snip a small corner, and drizzle over each bite. Immediately sprinkle with chopped peanuts. Let stand until chocolate is fully hardened before serving. These are best served the same day — if making ahead, refrigerate covered and serve within a few hours before apple moisture softens the pretzels.