Found this recipe for chocolate caramels using bittersweet chocolate, It was originally posted in New York Times in 1881. Sounds like one to make. Chocolate Caramels 3 tablespoons unsalted butter plus enough for greasing baking dish 4 1/2 ounces bittersweet chocolate, chopped 1 cup whole milk 1 cup molasses 1 cup sugar 1 teaspoon vanilla extract softened butter Butter 8 x 8 inch baking dish. Put a candy thermometer on the side of medium saucepan. Place chocolate, milk, molasses, and sugar in pan. Cook over medium heat, stirring constantly. Mixture should reach 248 degrees on thermometer. Scrap bottom of pan with wooden spoon so mixture doesn't stick or burn. Add vanilla to mixture. Remove from heat and let cool. When cooled enough pour into greased baking dish. After thoroughly cooled cut into pieces using a butter knife. Pieces should be 3/4 inch stripes and 3/4 inch wide. Wrap caramels in waxed paper. Place in airtight container. They will keep for about 1 month.