Easy, delicious, 3-ingredient salted chocolate caramels. 

salted chocolate caramels 

Oh deliciousness in a bite. Sweet and salty joined as one. I adore you. Salted chocolate caramels, that is. And I always buy them when I host a party. Party for grown-ups, that is, as my kids aren’t ready for salted sweet things yet. And “party” in my 40s means “a few friends coming over,” not “the cops were called.”

It’s almost just as easy to make your own if you cheat on the caramel part. As in, just buy some soft caramels, dip them in chocolate and sprinkle some salt. Oh shoot, I just gave away the “recipe.” Well, I throw in some more details, so feel free to scroll lower for the (few more) specifics. You can slide the candy off of the sticks to serve, but I am digging the lollipop-style, so I didn’t.

I think I’m going to coat everything in chocolate and sea salt from now on. Like my pretzels and crackers and kale.

more fun chocolate treats

• edible flowers chocolate bark 
• flower pretzel pops 
• homemade Nestle Crunch 
• chocolate-covered grapes 
• chocolate bacon pops 

how to make salted chocolate caramels 

you will need:

10 to 20 soft caramel candies (I used Kraft brand)
1/2 to 1 cup dark chocolate chips
coarse sea salt
mini skewers or toothpicks (shown are 4-inch skewers)
Styrofoam block (optional, found in craft store)

what to do:

Place a piece of wax paper over a Styrofoam block. If you’re not using the block, line a baking tray with wax paper. Set aside. Pour the chocolate chips in a microwave-safe container. Small mason jars work well, as they are deep enough for dipping. Melt the chocolate in the microwave for 1 minute at 70 percent power. Stir and continue microwaving at 30 second, then 15 second, intervals until fully melted. Pierce an unwrapped caramel with a skewer. Dip to submerge in the chocolate and tap the skewer against the side of the container to shake off excess chocolate. Sprinkle a bit of sea salt on the chocolate. Stand the candy in the Styrofoam block or rest on the baking tray. Refrigerate for at least 30 minutes to set the chocolate. If desired, remove the sticks, or serve as is. A half cup of chocolate will make about 10 caramels. A cup of chocolate will yield 20.

Yield: 10 to 20 caramels

3 ingredient salted chocolate caramels

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Prep Time 15 minutes

Inactive Time 30 minutes

Total Time 45 minutes

Ingredients

• 10 to 20 soft caramel candies (Kraft brand)
• 1/2 to 1 cup dark chocolate chips
• coarse sea salt
• mini skewers or toothpicks
• Styrofoam block (optional, found in craft store)

Instructions

1. Place a piece of wax paper over a Styrofoam block. If you're not using the block, line a baking tray with wax paper. Set aside.
3. Pour the chocolate chips in a microwave-safe container. Small mason jars work well, as they are deep enough for dipping. Melt the chocolate in the microwave for 1 minute at 70 percent power. Stir and continue microwaving at 30 second, then 15 second, intervals until fully melted.
5. Pierce an unwrapped caramel with a skewer. Dip to submerge in the chocolate and tap the skewer against the side of the container to shake off excess chocolate. Sprinkle a bit of sea salt on the chocolate. Stand the candy in the Styrofoam block or rest on the baking tray.
7. Refrigerate for at least 30 minutes to set the chocolate. If desired, remove the sticks, or serve as is. A half cup of chocolate will make about 10 caramels. A cup of chocolate will yield 20.

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SUPPLIES:

Note: You should be able to find all of these ingredients in smaller sizes for less money at the supermarket, but here is a handy reference.