- Sprinkle chocolate chips over warm caramel layer.
- Let sit 2 minutes, then spread melted chocolate smoothly with a spatula.
- Optional: Sprinkle with flaky sea salt.
4. Chill & Cut
- Refrigerate at least 2 hours (or freeze 45 minutes).
- Lift out using parchment; cut into 16 squares.
Tips for Success
- Don’t skip chilling—bars won’t hold shape if under-chilled.
- Use quality chocolate—it makes the topping glossy and smooth.
- Store in airtight container in fridge up to 2 weeks, or freeze for longer storage.
