Line a large baking sheet with parchment paper. Insert a lollipop stick into the top center of each marshmallow, going about 3/4 of the way down.

In a microwave-safe bowl, melt the soft caramels and heavy cream in 30-second intervals, stirring until smooth and fluid.

Using a small spoon, place a dollop of melted caramel around the base of the stick on top of each marshmallow.

Place the caramel-topped marshmallows in the refrigerator for 10-15 minutes to allow the caramel to firm up.

Melt the dark chocolate (and coconut oil, if using) in the microwave in 30-second bursts at 50% power until smooth. Pour into a tall, narrow glass.

Dip each chilled marshmallow straight down into the warm chocolate, covering the caramel completely. Lift and gently tap to remove excess chocolate.

Place the dipped marshmallow back on the parchment paper and immediately sprinkle with coarse sea salt and chocolate sprinkles before the chocolate sets.

Return the baking sheet to the refrigerator for 15-20 minutes until the chocolate is completely hardened. Serve or package for gifts.