In a small saucepan, heat 1/2 cup of caramel topping and 3 tbsp. of bourbon. Simmer on low heat while preparing pancake batter and pancakes.
In a large mixing bowl, combine Bisquick, egg, milk, apple pie spice and sugar. Using a wire whisk, beat until batter is somewhat smooth and gently fold in the apples.
On a heated griddle or non-stick skillet, spray non-stick cooking spray. Pour just under 1/3 cup of the batter into the skillet. If using a large skillet, you should be able to get about 2 pancakes per batch. Don’t overcrowd the skillet.
Cook until edges are dry and batter starts to bubble a little in the middle. Carefully turn the pancake over using a spatula. Once you have flipped the pancake, take a basting brush and dip into butter. Carefully spread the butter over the pancakes while they are in the skillet.
Place one pancake on a plate, add about 1 tablespoon of the bourbon glaze, top with another pancake and additional bourbon glaze. Garnish with fried apple slices with cinnamon, if desired. Sprinkle with additional apple pie spice, if desired.