Prepare a large baking sheet by lining it with parchment paper.
Place 4 marshmallows on each wooden skewer.
Put caramel bits in a tall glass and microwave in 30-second intervals, stirring often, until melted.
Slowly stir in heavy whipping cream until consistency is smooth. Be sure caramel is cooled a bit so it doesn’t melt the marshmallows.
Dip skewers of marshmallows into caramel mixture, tip the glass slightly and roll them to cover completely. Allow excess caramel to drip off and place on prepared baking sheet.
Place caramel-coated marshmallows in the freezer for 15 minutes or until caramel is hardened.
Cover baking sheet with new parchment paper.
Put candy melts in a tall glass and microwave in 30-second intervals, stirring often, until melted.
Dip skewers again, covering them completely with melted orange chocolate.
Place them on lined baking sheet and immediately add orange sprinkles.
Place chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until melted.
Transfer melted chocolate to a ziploc bag or a squeeze bottle. If you are using a baggie, cut a small corner of the bag off. Pipe stripes onto the tails.
Chill tails until chocolate is completely hardened.
Notes
If the melted candy melts are too thick, you can add a small amount of coconut oil to thin it a bit.