Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray ...

Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting ...

Caramel: You can use pre-made caramels (like Rolos), Kraft Caramels, or make your own caramel sauce. Chocolate: Milk chocolate, dark chocolate, or white chocolate chips work well.