Dark Chocolate Salted Caramel Dipped Marshmallows

(1) 16 oz bag of large marshmallows (2) batches of Six-Minute Salted Caramel Sauce (link to recipe in post) 8 ounces dark chocolate, melted 2 teaspoons coconut or canola oil 1/4 cup crushed graham cracker crumbs

Line a large baking sheet with parchment paper or a silicon baking mat. Line the prepared baking sheet with the marshmallows. Place pan in the freezer for 15 minutes. While the marshmallows set, make your caramel sauce. Once the marshmallows are ready, dip the bottom end of each marshmallow into the caramel, then place it back onto the prepared pan. Repeat with all marshmallows. Place the pan back into the freezer and let the caramel set; about 15 minutes.

While the caramel sets, melt your chocolate. To do this, place the chopped chocolate in a small microwaveable bowl, add in the oil, and heat on low for 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Set aside.

When the caramel is set, remove the pan from the freezer and dip each marshmallow into the melted chocolate; repeat with all marshmallows. Drizzle remaining chocolate over the tops of the marshmallows, then sprinkle with the crushed graham cracker crumbs. Allow chocolate to set before eating/serving.