Push wooden dowels into the top of the apples. Line a large platter or baking sheet with nonstick foil.

Place caramels and heavy cream in a medium bowl and microwave on high for 2 minutes. Stir, return to microwave for 20 seconds at a time until smooth.

Dip apples in the caramel, turning the apple and spooning caramel over the apple as necessary to cover the apple as much as possible. Place on prepared foil-lined platter or baking sheet.

In a medium bowl melt orange candy melts in the microwave for 20 seconds at a time, stirring after each, until smooth.

Dip caramel apples in the orange candy melt mixture, turning as necessary to coat evenly. Return to platter/baking sheet.

In a small ziplock plastic bag, melt green candy melts in the microwave for 20 seconds at a time until completely melted. Snip off a very small corner of the plastic bag, then use to "draw" green squiggly lines at the top of each caramel apple.

Allow to cool and harden. Store at room temperature up to three days.