Combine the caramels, butter and sweetened condensed milk in a small glass bowl. Microwave on high for about 2 minutes. Whisk gently until mixture combines. If your caramels need a little extra time, microwave in 20 second intervals, stirring well in between until mixture is smooth. Let sit to cool down slightly while you prepare the chocolate.
Put chocolate chips (or Chocoley Dark Chocolate gourmet dipping compound like I use- it's delicious and so easy to work with!) in a small glass bowl and microwave on high about 1 minute, until melted and smooth.
Pierce the end of a marshmallow with a small paring knife and insert popsicle stick. Dip one half of the marshmallow in the caramel at an angle, then turn over and dip the other side in the chocolate. Immediately dip into the graham cracker crumbs, turning to coat each side as much as you'd like.
Set pop down on a tray lined with parchment paper. Repeat this process with all 24 pops.
Caramel S'more pops are best served the day they're made but they will keep for a few days if you store them in an airtight container in the fridge preferably. Just let them come to room temperature prior to serving, as they're easier to eat!