Instructions

• Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the 16 oz bag of large marshmallows in a single layer with a little space between each. Place the sheet in the freezer for 15 minutes.
• While the marshmallows chill, make two batches of the Six-Minute Salted Caramel Sauce according to the linked recipe. Keep the caramel at a pourable temperature (warm or room temperature); if one batch isn’t enough while dipping, use the second batch as needed.
• Remove the chilled marshmallows from the freezer. Dip the bottom end of each marshmallow into the caramel, let excess drip off, then set the marshmallow back onto the prepared sheet. Repeat until all marshmallows have caramel on their bottoms.
• Return the pan to the freezer and let the caramel set for about 15 minutes, until firm to the touch.
• While the caramel sets, melt the chocolate: place the 8 ounces dark chocolate and 2 teaspoons coconut or canola oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is completely melted and smooth. Set aside.
• Remove the pan from the freezer. Holding each marshmallow by the top or using a fork, dip each marshmallow into the melted chocolate to coat as desired, letting excess chocolate drip back into the bowl. Return each dipped marshmallow to the lined sheet.
• Drizzle any remaining melted chocolate over the tops of the marshmallows, then immediately sprinkle the 1/4 cup crushed graham cracker crumbs over the chocolate so the crumbs stick.
• Allow the chocolate to fully set before serving—leave at room temperature until firm or chill briefly in the refrigerator until set.