stirring every 30 seconds, until the chocolate is melted and smooth. Use a toothpick or a fork to coat the caramels in chocolate. Let excess chocolate drip off before setting them on the parchment paper.
Allow to set for 2-3 minutes before sprinkling sea salt on each. Refrigerate for 30 minutes. Enjoy! Store extras in the fridge or at room temperature. (I like to refrigerate mine).3.1http://tastesbetterfromscratch.com/2015/12/salted-chocolate-covered-caramels.html
If you like the salted aspect, top the chocolate with a very light sprinkling of sea salt. Salted caramel is not traditional in Millionaire's shortbread but really adds something fantastic to the taste
Because not much in this world can beat the combination that’s chocolate and caramel, the cake, once layered, is drizzled with a gooey salted caramel fudge sauce and sprinkled with crushed sesame snaps – a favourite childhood indulgence of mine – for an added sweet crunch and a touch of nostalgia