Steps:

• Start by making your two batches of Six-Minute Salted Caramel Sauce. Follow the recipe closely to ensure you achieve the perfect consistency. Once done, let the caramel cool slightly while you prepare the other components.
• Using a double boiler or a microwave, melt the dark chocolate along with the coconut or canola oil. Stir occasionally until smooth and glossy.
• Line a baking sheet with parchment paper. This will prevent the marshmallows from sticking and allow for easy removal once they have set.
• Using a fork or skewer, dip each marshmallow into the prepared salted caramel sauce, allowing the excess to drip off. Place the caramel-coated marshmallows on the prepared baking sheet.
• Put the baking sheet in the refrigerator for about 10-15 minutes to allow the caramel to set.
• Once the caramel has set, remove the marshmallows from the fridge. Dip each one into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off.
• Immediately sprinkle the crushed graham cracker crumbs on top of the chocolate-coated marshmallows before it sets.
• Return the dipped marshmallows to the baking sheet and let them sit at room temperature or in the fridge until the chocolate is completely set.