Next, melt your caramel according to their packaging instructions.
Spoon the slightly cooled caramel*(1) over each pear and place them on a parchment paper-lined tray. And be sure to remove excess caramel from the base of the pear before placing it on the parchment paper.
Refridgerate for 5-10 minutes until hardened.
Next, melt your 1 & 1/2 cups dark chocolate according to their packaging instructions.
Spoon the slightly cooled melted chocolate *(2) onto each caramel pear, sprinkle with sea salt, and let it harden on the parchment paper-covered tray. Repeat this step until all of your pears are dipped.
Once hardened you can display them until you are ready to enjoy your Sea Salt Dark Chocolate Caramel Pears for dessert. *(3)
Make sure to let it cool just enough so that the caramel is thick and will stick to the pear.
If the melted chocolate is too hot/warm it will melt the caramel right off and you will have a puddle of chocolate and caramel at the base of your pears. And be sure to remove excess chocolate from the base of the caramel pear before sprinkling it with salt.
For easy removal from the parchment paper, refridgerate the Sea Salt Dark Chocolate Caramel Pears for 5-10 minutes.