Start by thoroughly washing and drying your Granny Smith apples to remove any wax, which helps the caramel cling. Insert wooden sticks into the tops of each apple, ensuring they are secure. Place the apples on a parchment-lined baking sheet, ready for the caramel coating.

In a saucepan over low heat, combine caramel candies and heavy cream. Stir continuously for about 5-7 minutes until the mixture is smooth and fully melted.

Dip each apple into the warm caramel, swirling to coat it evenly. Allow excess caramel to drip off before placing the apples back on the parchment-lined tray. Refrigerate them for about 20 minutes.

In a microwave-safe bowl, combine white chocolate and coconut oil. Heat in 30-second intervals, stirring in between, until melted and smooth.

Once the caramel has set, dip each caramel-coated apple into the melted white chocolate.

In a mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Drizzle in melted butter and mix until the mixture resembles damp sand.

While the white chocolate is still wet, roll each apple in the graham cracker crumble.

Finally, place the finished apples back in the refrigerator for another 15-20 minutes.