Remove stems from apples. Insert a dowel into each apple at the stem end.
In a microwave-safe bowl, melt caramel bits according to package directions. Dip apples in caramel until evenly coated, making sure some green peeks out. Allow excess caramel to drip back into bowl. Sprinkle with flaked sea salt.
Place apples on a parchment-paperlined baking sheet coated with nonstick cooking spray. Refrigerate 1 hour. Remove from refrigerator at least 15 minutes before serving. (If refrigerated for too long, salt will dissolve.)