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5 from 1 vote

Salted Chocolate Covered Caramels

Salted Chocolate Covered Caramels are made with just three simple ingredients and are pretty fool proof!  Is there a better combination than chocolate and caramel?
Prep Time5 mins
Cook Time1 hr 5 mins
refrigerate30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 25
Calories: 123kcal
Author: Lauren Allen


  • 1 batch homemade soft caramels (about 80 bite-size caramels)
  • 6 7 ounce Hershey's chocolate bars (or other high quality chocolate bar for melting)
  • sea salt for topping


  • Make caramels according to instructions and allow to refrigerate overnight. Cut into bite-size squares.
  • Place a large piece of parchment paper on top of a large jelly roll pan or cooking sheet.
  • Break up chocolate into pieces in a large microwave-safe bowl. 
  • Microwave at half power for about 2 minutes, 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).


Calories: 123kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 70mg | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.1mg