Scoop 16 balls from Granny smith apples using a 1-inch melon baller. Pat apple balls dry with paper towels; set aside.

Microwave caramels in a medium microwave-safe bowl on HIGH at 30-second intervals until melted, stirring each time. Fill a large bowl with ice and water. Insert a 6-inch bamboo skewer into each apple ball. Dip apple balls into melted caramel. Then, quickly dip caramel-coated apple balls into ice water for 2 to 3 minutes or until caramel is partially set. Pat off excess water from caramel with paper towels; roll half of the coated apple balls in sprinkles. Place upright on a parchment-lined baking sheet; set aside.

Melt white chocolate wafers in microwave according to package directions. Drizzle melted white chocolate over tops of remaining coated apple balls. Refrigerate for 2 to 4 hours or until caramel is firm.