4 cups semisweet chocolate chips
2 (5 oz.) packages Werther’s Original Chewy Caramels
1/4 cup heavy cream
Coarse sea salt
For the chocolate pots:
Place paper liners in a standard-sized muffin tin. Spray with nonstick cooking spray. Microwave chocolate in a medium heatproof bowl, stirring every 20-30 seconds until smooth. For a thinner consistency, whisk in 1-2 tablespoons vegetable oil or melted butter. Spoon and smooth about 1 Tbsp. melted chocolate into bottom of each lined cup (do not use all chocolate). Refrigerate at least 15 minutes to set chocolate before adding caramel.
For the caramel filling and serving:
Meanwhile, make your caramel filling. Unwrap each caramel and place into a medium saucepan set to low heat. Add a couple tablespoons of heavy cream. Cook, whisking constantly, until caramels are melted and your sauce is the desired consistency. Add 1-2 additional tablespoons cream for a thinner caramel sauce.
Spoon a heaping teaspoon of caramel on top of the chocolate layer; smooth out to coat sides. Refrigerate at least 15 minutes to slightly set caramel.
Spoon remaining chocolate over caramel and smooth top to cover caramel layer. Sprinkle with sea salt. Refrigerate to set, about 1 hour. Store refrigerated or frozen in an airtight container.