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1
Special equipment: 6 wooden lollipop sticks, a piping bag with a small round tip
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2
Spray a baking sheet with vegetable spray.
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3
Dry the apples well and insert a lollipop stick into the stem end of each apple.
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4
Combine the caramels and 1/4 cup water in a medium saucepan.
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5
Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth.
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6
Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly.
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7
Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet.
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8
Refrigerate until the caramel is set, about 15 minutes.
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9
Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth.
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10
Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate.
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11
Lightly shake off excess and set the apple stick-end up on the wax paper.
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12
Refrigerate for another 30 minutes to set the white chocolate.
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13
Melt the semisweet chocolate chips in second bowl set over a double boiler.
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14
Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip.
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15
Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples.
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16
Refrigerate for 15 minutes, or until set.
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17
Keep chilled until ready to serve.
