Remove stems from apples and insert dowels or twigs; set aside. Line a baking sheet with parchment and spray with cooking spray.
In a large saucepan over medium heat combine unwrapped caramels and 2 tbsp water. Sir occasionally until just melted. Dip apples one at a time into caramel, using a spoon to help coat sides adn top. Hold over pan, allowing excess caramel to drip off and scraping excess of bottom of apple. Place on prepared baking sheet.
Chill apples until set, about 20 min. Trim excess caramel from the base with kitchen shears.
Melt candy melts and dip base of each apple in chocolate. Let excess drip off, then cover with chocolate sprinkles. Return to baking sheet and chill until set.
Fit a piping bag with a #2 plain tip, then fill with about ½ cup leftover melted chocolate. Pipe 7 or 8 lines from top to apple to chocolate base. Pipe curved lines in between to form a web pattern. To make spiders, pipe 8 little legs and place a chocolate candy in the center. Keep chilled until ready to serve, up to 6 hr.
These apples are delicious and each one can serve 2 people, making 16 servings from this recipe. • If the chocolate cools in the piping bag, wrap a hot, damp towel around it to reheat.• Cover the base with sprinkles right after dipping in chocolate so the chocolate doesn't set before the sprinkles stick!