5 squares semi-sweet chocolate, melted
1 tbsp. sea salt
Insert toothpick into caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle immediately with salt. Let stand at room temperature or store in refrigerator 30 min. or until chocolate is firm.