Line two baking sheets with parchment paper; set aside.
Melt the chocolate chips and coconut oil in a double boiler over simmering water, stirring occasionally until melt and smooth.
Meanwhile, wash and pat dry apples. Place apples upright on a cutting board, using a large knife, cut each apple into 1/2-inch slices. (Slice the apples in half, and then cut each half in half, trimming the rounded ends. You should have 4 slices per apple.) Using a paring knife, make a small slit in the bottom of each apple slice and insert a Popsicle stick.
Dip apple slices into melted chocolate, scrap off excess with an offset spatula and place on prepared baking sheets. Refrigerate for 10-15 minutes or until set.
Meanwhile, melt the caramels. Spray a microwave-safe bowl with cooking spray. Unwrap the individual caramel candies and place them into the bowl; microwave on high for 30 seconds.
Use oven mitts to remove the bowl and smash the warmed caramels down with the silicone spatula before returning it to the microwave for 30 seconds at 50% power.
Stir the caramels with the silicone spatula. If any lumps remain, microwave again for 30 second bursts at 50% power until the candy is totally melted.
Melt the white chocolate. Place the candy melts in a microwave safe bowl. Microwave at 50% power or defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
Pipe or drizzle melted caramel and white chocolate over chocolate covered apple slices and sprinkle with desired toppings.
Refrigerate candy apple slices for about 1 hour. Serve and enjoy. Apples are best the first day. Store the candy apples in the refrigerator.
Cook’s Note: For best results, follow the chocolate chip package instructions for melting the chocolate, the caramel package instructions for melting caramels, and the candy melt package for melting the chips.