Put 4 marshmallows on the end of each bamboo skewer. Line a baking sheet with wax paper, spray with nonstick cooking spray and set aside.

Pour caramel bits in a microwave safe bowl, add water and microwave for 2 minutes. Remove and stir until smooth. Dip each marshmallow stick in caramel until completely covered and set on prepared baking dish. Let cool completely (you can put them in the fridge to speed up this process). Once cool, trim extra caramel from the edges of the marshmallows with kitchen shears.

Place almond bark in a microwave safe bowl and microwave in 2 minute intervals, stirring in between, until melted. Using a spoon, cover each stick in white chocolate and cover completely in orange sugar crystals. Set back on baking sheet and let cool until they are set up.

Melt chocolate chips in a bowl and pour into a Ziploc bag. Cut the tip off one corner of the Ziploc bag and pipe melted chocolate over marshmallow sticks to create stripes. Let set up and serve.