Line a large rimmed sheet pan with parchment paper or a silicone baking mat.

Pat apple wedges thoroughly dry with paper towels to ensure caramel adhesion.

Arrange the apple slices in a single, non-overlapping layer on the sheet pan.

Combine caramel bits and heavy cream in a microwave-safe glass bowl.

Heat on high in 30-second increments, stirring between each, until the mixture is smooth and liquid.

Drizzle the hot caramel mixture uniformly over the apple slices.

Immediately garnish with crushed peanuts, mini candies, and flaky sea salt while the caramel is still tacky.

Drizzle the melted chocolate over the entire tray in a zigzag pattern.

Transfer the pan to the refrigerator for 20 minutes to set the caramel and chocolate before serving.