Melt your chocolate over a double boiler or in the microwave in 30-second increments.
Set out 12 mini paper liners and rest them in a mini muffin tin if you have it (as original recipe is written // adjust if altering batch size). Otherwise, just set them on a plate close together. If you don't have mini paper liners, use regular size ones instead - it should make half as many (~7 as original recipe is written // adjust if altering batch size).
Once your chocolate is melted, spoon about 1 heaping teaspoon of chocolate into each liner and use a small brush or back of a spoon to swirl the chocolate around and coat the bottoms and almost all the way up the sides. You want to make sure your fillings are fully contained, so be sure it's well coated.
Next, mix together your almond butter and powdered sugar, adding enough sugar and stirring until you have almost a dough that's almost workable with your hands. Spoon out heaping 1/2 Tablespoon measurements and plop them into the liners, nestling them in the chocolate. Tap down with finger to smooth out any lumps.
Next, top with about 1 tsp of caramel - enough to seep into the cracks and just barely cover the almond butter. Don't overfill unless you want messy cups (which I'm totally OK with).
Lastly, top with remaining melted chocolate and use a brush or spoon to smooth and seal the edges. Sprinkle with a touch of sea salt (optional) and set in the fridge or freezer to set.
You can store these at room temp, in the fridge or in the freezer, though I prefer the freezer because it keeps the caramel set and they're a little easier to eat that way.