Step 1

Preheat oven to 375ºF.

Step 2

In mixer beat butter and sugar until creamy. Add baking powder, salt and beat until combined.

Step 3

Add eggs and vanilla extract and beat until combined.

Step 4

Gradually add flour and beat in as much as you can with the mixer.

Step 5

Stir in caramel bites and divide dough into half.

Step 6

On a lightly floured surface and with lightly floured hands shape half of the dough into a log about 10 x 2 inches. Then do the same with the other half. Place dough about 3 inches apart onto a cookie sheet lined with parchment paper.

Step 7

Bake for 20-25 minutes or until golden brown.

Step 8

Cool pan on a wire rack for 20 minutes. **DON'T CUT BISCOTTI WHILE HOT**

Step 9

Reduce oven temperature to 300º. Using a serrated knife, cut each roll diagonally into ½ inch thick slices.

Step 10

Place slices upright on the cookie sheet about ½ inches apart and bake for 12- 15 minutes. Cool biscotti on wire racks.

Step 11

Place chocolate chips into a microwave safe bowl and melt them in the microwave for 1 minute at 50% strength. Stir and return to the microwave in 30 second 50% strength intervals until melted.

Step 12

Dip the cooled biscotti into the melted chocolate and set on a parchment lined pan to set. While chocolate is still wet sprinkle with sea salt.

Step 13

Allow chocolate to set and store in airtight container.