Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated.
Roll in chopped cookies, pressing cookies gently into caramel to secure.
Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
Melt chocolate as directed on package; stir in food coloring. Cool 15 min.
Drizzle over apples; let stand 10 min. or until firm.
Serve immediately or refrigerate until ready to serve.
Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
