11 oz. bag Caramel Bits
2 tsp. heavy cream
6-8 oz. semi-sweet baking chocolate
Pour caramel pieces and heavy cream in a medium microwavable bowl. Place in microwave and heat in 30 second intervals, stirring in between.
Spray a candy mold. I used this silicone mold.
Once caramel is melted to a smooth consistency, carefully spoon into candy mold and refrigerate for about an hour.
Break up chocolate pieces into a medium microwavable bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.
Remove caramels from the mold after they have set. Put one caramel at a time into the chocolate using a fork and spoon to coat completely in the chocolate. Gently lift the caramel out with a work and place on wax paper to set up.
Repeat with remaining caramels. Sprinkle with a little sea salt and refrigerate to set for about 30 minutes.