Instructions

• Line a large baking sheet with parchment paper or a silicone baking mat.
• Arrange the marshmallows in a single layer on the prepared baking sheet, spacing them so they do not touch. Place the pan in the freezer for 15 minutes.
• While the marshmallows chill, make two batches of Six-Minute Salted Caramel Sauce according to the linked recipe. Allow the caramel to cool slightly until it is thickened but still pourable (not piping-hot).
• Remove the pan from the freezer. Hold each marshmallow by hand or with a fork/tongs, dip one end of each marshmallow into the cooled caramel to coat the end, and return it to the lined baking sheet. Repeat with all marshmallows.
• Place the caramel-dipped marshmallows back in the freezer for about 15 minutes, until the caramel is firm.
• While the caramel sets, melt the chocolate: put the 8 ounces dark chocolate in a small microwave-safe bowl, add the 2 teaspoons coconut or canola oil, and heat in 30-second increments on low, stirring between each increment, until the chocolate is completely melted and smooth. Let the chocolate cool slightly if it is very hot.
• Remove the pan from the freezer. Dip each caramel-coated end of the marshmallows into the melted chocolate so the caramel is covered, then return them to the lined baking sheet.
• Use any remaining melted chocolate to drizzle over the tops of the marshmallows (a spoon or fork works well). Immediately sprinkle the 1/4 cup crushed graham cracker crumbs over the chocolate before it sets.
• Allow the chocolate to set completely before serving — either at room temperature or place the pan in the refrigerator for about 10–15 minutes until the chocolate is firm.