Line your square baking dish with parchment paper, leaving overhang for easy removal.
Combine caramel bits and butter in a microwave-safe bowl. Microwave in 50% power for 30 seconds, then stir. Repeat in 15-second bursts until the mixture is smooth and melted.
Pour the melted caramel mixture into the prepared dish and spread evenly with a spatula. Chill in the fridge for about 15 minutes until slightly firm.
Meanwhile, melt the chocolate chips in a separate microwave-safe bowl using short bursts, stirring in between, until smooth and glossy.
Remove the caramel from the fridge. Using the parchment overhang, lift it out of the dish and place on a cutting board.
Cut the caramel into 1-inch squares using a sharp knife dipped in hot water for clean cuts.
Dip each caramel square into the melted chocolate, using a fork or skewer to coat evenly, then place on a parchment-lined tray.
Sprinkle a tiny pinch of sea salt over the chocolate-coated bites for added flavor contrast.
Allow the chocolate to set by letting the bites sit at room temperature for 20 minutes or refrigerate for 10 minutes until firm.
Once set, transfer the bites to an airtight container, layering with parchment paper to prevent sticking. Store in the fridge for up to a week.
Enjoy these chewy, chocolate-coated caramel bites straight from the fridge or at room temperature for a softer texture.
