Melt lavender candy melts with 1 teaspoon oil in microwave in short intervals, stirring often, just until fully melted.

Spread chocolate into 16 cavity mermaid tail mold and quickly level chocolate with flat edge metal scraper, scraping off excess.

Gently tap mold on hard surface to remove air bubbles. Refrigerate for 15 minutes or until firm. (Be sure mold is level in fridge.)

Gently remove mermaid tails from silicone one at a time by separating silicone from edges of tail. (Do not turn tails over on a flat surface to pop them out or you will break your tails.)

Microwave white candy melts or chocolate chips and 1 to 2 teaspoons oil in 30 second intervals, stirring often, just until fully melted. Repeat with turquoise candy melts.

To make aqua, stir together 2/3 cup turquoise and 2/3 cup white chocolate.

In small glass dish, swirl a smaller amount of aqua chocolate and white chocolate to create marble effect.

Line a large baking sheet with a silicone baking mat, parchment paper or foil.

Dip jumbo marshmallows 1/3 or 1/2 of the way into chocolate, tipping to the side to create waves.

Gently shake off excess chocolate.

Immediately sprinkle with nonpareils and graham cracker crumbs.

Place jumbo marshmallow on lined baking sheet.

Add one mermaid tail to front of dipped marshmallow, holding for at least 15 seconds or until the chocolate can support the weight.

Add star sprinkles if desired.

Repeat steps with remaining marshmallows, adding additional spoonfuls of white chocolate to aqua chocolate as you go. Heat chocolate in microwave for a few seconds if it starts to get too thick.

Store in airtight container, being very careful with the mermaid tails.