Wash apples and slice them into ½ - ¾ inch thick slices. Pat them dry with a towel and insert your lollipop stick. Place them on a parchment lined baking sheet.
Melt your chocolate according to the package directions.
Dip your apple slices one at a time into the melted chocolate to coat. Allow excess to drip off and place chocolate apples back onto your parchment lined baking sheet to set. If you are only doing chocolate this would be when you would add sprinkles.
Melt your caramel according to the package instructions. After the chocolate is set on the apples drizzle the melted caramel over the top. Do the same with white chocolate if desired.
While you caramel and white chocolate are still sticky add chopped pecans if desired.
Allow your pops to set up. You can pop them in the freezer to speed this up and serve.
Enjoy within 24 hours of making. After that they may start to weep and the toppings may fall off.