Use a large glass dish or baking pan with a silpat (or parchment paper).
Cover the pan evenly with the graham crackers and set aside.
Make the caramel sauce: See instructions below.
Drizzle caramel sauce over the graham crackers.
Grind course sea salt over the caramel graham crackers.
Melt a large dark chocolate bar (double broiler or microwave).
Pour melted chocolate over caramel graham crackers.
Then sprinkle the dessert with sea salt.
Refrigerate for 2 hours, or until it’s firm.
Break the salty chocolate caramel into big chunks.
Caramel Sauce Instructions:
Place all ingredients in the blender and mix until smooth.
Pour mixture into a pot over high heat and bring to a boil.
Reduce to medium-low heat and simmer for 15-20 minutes, until caramel has thickened, stirring occasionally.
Remove pan from heat. Allow it to cool slightly for about 10 minutes.