Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices, strawberries, or cherries on foil.

If using caramel: Using fingers, dip 1 fruit piece in caramel. Cool in refrigerator until caramel is firm. Then continue by dipping in chocolate, coating completely. Shake off excess chocolate. I would recommend caramel use with the banana slices only, unless you want to be daring.

If NOT using caramel: Dip into the chocolate, coating completely. Shake off excess chocolate.

Melt white chocolate using melting instructions above if you choose to use it and drizzle over candy…OR drop dipped fruit in 1 topping. Using a clean hand, sprinkle more topping over fruit to coat; transfer to foil-lined sheet.

Repeat with remaining fruit pieces, caramel (optional), chocolate, and toppings.

Freeze until firm, about 3 hours, then serve.