6 small Granny Smith apples, washed and scrubbed (see Cook's Note)
Two 11-ounce bags soft caramel candies (about 80 caramels)
One 11-ounce bag white chocolate chips
1 cup semisweet chocolate chips
Special equipment: 6 wooden lollipop sticks, a piping bag with a small round tip
Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.
To help the caramel stick to the apples, wash the apples well in water mixed with a small amount of white vinegar.