Wash and thoroughly dry the apples. Using a sharp knife, slice each apple vertically into thick rounds, approximately ½ to ¾ inch thick. Remove any visible seeds or tough pieces of the core.

Carefully insert a popsicle stick into the bottom of each apple slice, creating a handheld apple pop. If needed, use the tip of a small knife to create a starter opening for the stick.

Pat the exposed surfaces of each apple slice dry with a paper towel. Removing excess moisture helps the cookie butter and chocolate adhere.

Add the Biscoff cookie butter to a microwave-safe bowl and heat in 10–15 second intervals, stirring between each interval, until smooth and easy to spread. You want it slightly loosened, not hot.

Melt the semi-sweet chocolate chips in a separate microwave-safe bowl in 20-second intervals, stirring until smooth. Add a little coconut oil if needed for a thinner consistency.

Spread or dip the apple slices in the creamy Biscoff cookie butter, coating both sides as desired. For the chocolate version, allow the cookie butter to firm up briefly before adding a layer of melted semi-sweet chocolate.

While the coating is still soft, sprinkle the apple slices with chopped Heath toffee bits. Finish with a drizzle of caramel sauce.

For a second variation, skip the chocolate and coat the apples in Biscoff cookie butter only. Top with Heath toffee bits and a drizzle of date syrup.

Arrange the decorated apple slices in a single layer on a parchment-lined baking sheet. Transfer to the freezer for approximately 30 minutes, or until the coatings are firm.

Remove from the freezer and enjoy! If the apples are very cold or firm, let them sit for a few minutes before serving.