Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter
- 1 cup graham cracker crumbs
- 1 tsp vanilla extract
- ½ tsp sea salt (plus extra for topping)
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil (for smoother coating)
Instructions
- In a medium saucepan over low heat, combine sweetened condensed milk and butter. Stir continuously until melted and smooth (about 5 minutes).
- Remove from heat and stir in graham cracker crumbs, vanilla extract, and sea salt until well combined.
- Let mixture cool for 10 minutes, then shape into 1-inch balls using a cookie scoop or tablespoon.
- Chill shaped balls in refrigerator for at least 30 minutes to firm up.
- Melt chocolate chips with coconut oil using double boiler or microwave (30-second intervals).
- Dip each chilled caramel ball into melted chocolate, letting excess drip off, then return to parchment paper.
- Sprinkle immediately with sea salt and let set at room temperature or refrigerate.
Notes
- Store in airtight container in refrigerator for up to 2 weeks or freeze for 3 months.
- If mixture is too sticky when shaping, wet hands with cold water.
- For variations, try adding nuts, espresso powder, or using different chocolate types.
- If chocolate coating is too thick, add more coconut oil ½ tsp at a time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes