Preheat oven to 375ºF.

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

Add eggs and vanilla extract and beat until combined.

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

Stir in caramel bites and divide dough into half.

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.

Bake for 20-25 minutes or until golden brown.

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

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

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

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.

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.

Allow chocolate to set and store in airtight container.