Remove stem. Insert branch-shaped caramel apple stick into center of room temperature apple.

Melt light cocoa Candy Melts candy according to package instructions. Dip apple into melted candy leaving small uncoated area at top of apple (about 1 1/2 inch circle). Place on parchment-lined tray and refrigerate 15 minutes or until set.

Using the bottom of the Wilton cake icer tip (#789), make 2 circle impressions in the Candy Melts coating, spaced 1/2 inch apart and 1/2 inch from top edge. Using the bottom of tip 1M, make a smaller circle within the larger circle, 1/2 inch from center edge of large circle. Repeat for other eye.

Mark owl outline using the fondant knife tool. Make a V shaped mark between large circle impressions to form the brow. Make 3 dots 1/4 inch apart below it. Make an upside down triangle for the beak that is 3/4 inch at top on both sides. Make 4 half circle marks at top outer edge of both large circle impressions for ears and 4 half circle marks on either side of beak towards bottom for feathers.

Melt white Candy Melts candy according to package instructions. Using a parchment bag fitted with a #2 round tip to pipe aloung ouline starting with large circles. Pipe lines from inner edge of large circle to outer edge of small circle. Pipe inner smaller circle connect to lines. Repeat for other eye.

Pipe remaining lines in this order: curved lines on either side of eyes, pipe V, pipe dots, beak, curved lines under eyes.

Chill 5 minutes or until set.

Repeat.