Step 1

Make caramels according to instructions and allow to refrigerate overnight. Cut into bite-size squares.

Step 2

Place a large piece of parchment paper on top of a large jelly roll pan or cooking sheet.

Step 3

Break up chocolate into pieces in a large microwave-safe bowl. 

Step 4

Microwave at half power for about 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth. 

Step 5

Use a toothpick or a fork to coat the caramels in chocolate. Let excess chocolate drip off before setting them on the parchment paper.

Step 6

Allow to set for 2-3 minutes before sprinkling sea salt on each. 

Step 7

Refrigerate for 30 minutes. Enjoy! Store extras in the fridge or at room temperature. (I like to refrigerate mine).