Begin by crushing the pretzels in a zip-top bag, tapping them with a rolling pin for about 2 minutes until finely crushed.

Chop the Heath bar into small pieces and divide into separate bowls.

Wash the Granny Smith and Gala apples under cold water, core and slice them into thin wedges.

Soak the apple slices in lemon juice and water for 5-10 minutes to prevent browning.

In a medium saucepan, melt the salted butter over medium heat, then add brown sugar, corn syrup, and sweetened condensed milk.

Cook while stirring until the mixture starts to bubble and thickens, about 5-7 minutes.

Whisk in the vanilla extract, then allow the caramel to cool for a few minutes.

Break the white chocolate into pieces and melt in the microwave in 30-second intervals, stirring in between.

Drain the soaked apple slices and pat dry, then arrange on a serving platter.

Drench the apple wedges with the slightly cooled caramel sauce.

Generously drizzle the melted white chocolate over the caramel-covered apples.

Sprinkle the crushed pretzels and chopped Heath bar pieces over the top.

Serve immediately for the best experience.