Line a large baking sheet with parchment paper or a silicone baking mat. Wash and thoroughly dry the apples, then cut them crosswise into slices about ½ inch thick. Remove any seeds and make a small slit along the bottom edge of each slice for the popsicle stick.

Carefully insert a popsicle stick into the bottom of each apple slice, pushing it far enough into the fruit that it feels secure. Pat the cut surfaces dry with a paper towel if the apples are especially juicy.

Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely smooth. Avoid overheating the chocolate.

Holding each apple slice by the stick, dip it into the melted chocolate, coating the front and sides. Let the excess chocolate drip back into the bowl, then place each slice on the prepared baking sheet. Refrigerate for about 15–20 minutes, until the chocolate is firm.

Place the caramel candies or caramel bits and heavy cream in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until the caramel is smooth and pourable. Let it cool for a minute or two if it seems very hot.

Drizzle the warm caramel over each chocolate-covered apple slice. Immediately sprinkle the chopped pecans over the caramel while it is still soft so they stick properly.

Refrigerate the finished apple slices for about 40–60 minutes, or until the caramel and chocolate are set. Serve chilled and enjoy the same day for the best apple texture and freshness.