In a small saucepan melt caramels with 4-6 tablespoons of heavy cream. Start with 4 tablespoons and add another 1-2 if needed. Slowly stir caramels until melted.

Insert lollipop or caramel apple stick into 3 large marshmallows. Begin melting chocolate over a double boiler or in microwave according to package directions.

Coat marshmallows with melted caramel,allow cooling before dipping in chocolate.

Cover caramel marshmallows with chocolate; use a spoon to evenly coat marshmallows if needed. Gently shake off excess chocolate and immediately roll in crushed graham crackers. Place on parchment covered sheet. Refrigerate for 15 minutes to cool and allow the chocolate to set.