Place the caramels and milk in a saucepan and set to medium heat. Stir occasionally until the caramels have fully melted.

Add the peanuts and mix until fully combined.

Spoon large dollops of the caramel peanut mixture onto a baking sheet lined with parchment paper. A silpat mat would also work well! You should have 12 dollops.

Allow the dollops to cool until it can be easily handled without burning your hands.

Wrap each dollop around a lollipop stick. You can add a slight curve if desired, to make them look extra pickle-y.

Set them aside on the baking sheet while you melt the chocolate.

Place the white chocolate and half of the green chocolate into a microwave-safe bowl. Microwave for 30-second intervals, stirring at each interval, until melted. If the chocolate isn’t as deep green as you like, add some more of the green chocolate and microwave again if necessary. If using candy melts, you can add a touch of yellow gel food coloring to make it a more yellowy-green shade. Be careful if using pure chocolate – you must use OIL-BASED food coloring, not gel or liquid, as it will make the chocolate seize and become lumpy.

Pour the green chocolate into a tall, narrow glass. Champagne glasses work great! Dunk each pickle into the glass, allow the excess to drip off, then return the pickles to the baking sheet. If you find that the chocolate is too thick, you can add a couple teaspoons of coconut oil. This will thin it out and make it easier to dip!

Dip a clean, food-safe paintbrush into liquid green food coloring and brush it onto each pickle to create a streaky, mottled effect. This will make them look more like pickles!

If desired, wrap some pink tissue paper around the base of the sticks and shape the pickles into a bouquet. Enjoy!