4 large Honey crisp apples, cut into 4 thick slices each or cut into quarters (no core!)
16 Popsicle sticks
1 bag chocolate chips
¼ cup coconut oil or canola oil
1 cup white chocolate chips
Decorative candy: mini M&M’s, pretzel pieces, broken Oreos, candy eyes, chopped nuts, etc.
Take the cut apples, lay them flat, and insert a Popsicle stick through the bottom of the apple and parallel to the counter.
In a microwave safe bowl start to melt the chocolate chips. Start with 20 seconds and microwave in 10-second intervals until melted. The chips may be melted but still holding their shape. Whisk in 2 tablespoons of coconut oil until smooth and slightly thinned out. Use a bit more oil if needed. Dip the apple pops into the chocolate, allow the excess to drip off a bit and lay them out on a silpat lined (or waxed paper) rimmed cookie sheet. Put them into the refrigerator for about 10 minutes.
In a clean bowl melt the white chocolate chips the same way as the chocolate chips. Do not over melt. White chocolate is less stable and has a tendency to harden unexpectedly (especially from contact with water or heating too quickly). Whisk in the last tablespoon of coconut oil until smooth. Using a spoon or pastry bag, drizzle the white chocolate over the pops. Decorate with candy, lightly pressing the candy into the chocolate and allow to harden in the refrigerator for about 30 minutes.