Heat up the caramel until it's melted and cool just until the mixture is just thick enough to coat the back of a spoon. Angle the pot so all the caramel pools to one side of the pot.
Twirl the apple in the caramel until the whole apple is coated. Place the apple on the parchment lined cookie sheet. Poor your white and blue nonpareil's into a bowl.
Roll the caramel apple into the nonpareil's and press them into the caramel.
Drizzle your melted white chocolate with a spoon over the top of your apples just until it starts to drip down the sides.
Randomly stick the snowflake sprinkles into the white chocolate. Let the apple set for an hour and enjoy.