This recipe is so easy, but looks like you spent a lot of time in the kitchen. I suppose if you actually wanted to spend a lot of time in the kitchen, you could make the caramels from scratch, but I’m not interested in doing that much work!
- 14 oz. bag caramels (unwrapped)
- 6 oz. semi-sweet baking chocolate
- sea salt
Melt chocolate in double boiler. Insert a toothpick into a caramel, and dip in the melted chocolate, coating all sides. Shake off excess chocolate, and place on wax paper covered cookie sheet. Sprinkle with sea salt. Let stand at room temperature until set. Store in covered container.