Thread 4 marshmallows onto a treat stick, with the first marshmallow going about 2/3rds down the stick and the last marshmallow ending at the top of the stick. Place marshmallow wands in a food safe container or ziploc bag and refrigerate for about 30 minutes.
Prepare a cookie sheet by lining with parchment paper. Set aside.
While marshmallow wands are chilling, prepare your caramel. Make from scratch using your favorite caramel recipe (cook until about 240F), or melt down your store bought caramels over low heat until the caramel easily drips off of a spoon. Add in the orange zest and stir until well incorporated.
Working quickly, remove the caramel from heat and fetch your chilled marshmallow wands. Spoon a thin layer of caramel over the marshmallows, dripping off the excess. Try not to get melted marshmallow into the pot of caramel. Place marshmallow wands on parchment-lined cookie sheet to set.
Once set, melt your white chocolate candy melts by following the melting instructions on the bag. Once melted, add in your OIL BASED orange food coloring and stir, adding coloring until desired color is achieved.
Spoon the "orange" chocolate over the caramel covered marshmallow wands. I HIGHLY recommend spooning the chocolate and not dipping it, as you can easily lose marshmallows and caramel in the chocolate.
Once the chocolate is evenly spooned over, gently tap the wand stick on the edge of your container to get as much excess chocolate off. Place marshmallow wand back onto the parchment-lined baking sheet. Repeat until all marshmallow wands are coated in the orange chocolate.
Once the chocolate has set, melt your dark chocolate candy melts by following the melting instructions on the bag. Drizzle over the top of the set chocolate to mimic tiger (or Tigger ;)) stripes. Allow chocolate to set then serve!