Let cake cool and then cut off any golden brown parts (the top layer). I do this because I've found that the top layer doesn't stick together as well as the rest of the cake.
Crumble remaining cake in a large bowl.
Add in 3 tablespoon frosting and stir until cake mix becomes the consistency of cookie dough.
Using a medium cookie scoop (or your hands) roll cake mix into balls.
Melt ¼ cup green melting chocolates in microwave in 30 second intervals, stirring in between.
Dip tips of sticks into chocolate and then insert into cake ball.
Let cake pops freeze for 20 minutes.
Melt remaining green chocolate melts in microwave in 30 second intervals, stirring in between.
Add in 1 teaspoon of canola oil at a time after chocolate is completely melted until it is runny. (I used 2 tsp)
Pour melted chocolate into a cup and dip cake balls entirely into chocolate.
Tap stick on the top of the glass until excess chocolate has all dripped off.
Place stick in a Styrofoam form to dry.
Once chocolate has melted, melt caramel baking chips in the microwave in 30 second intervals, stirring in between.
Add 1 teaspoon of canola oil after caramel in completely melted so that it's runny.
Dip cake balls about ½ way down into caramel.
Twist cake pops until excess caramel drips off.
Place cake pops back in Styrofoam form to dry.
Store at room temperature.
Notes
Serving size approximate based on the size of your balls.