sea salted cookie butter-caramels 
recipe from

5 TB salted butter, plus more for greasing up pan
1/2 cup heavy cream, room temp
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup light corn syrup

sea salt
¼ - ½ cup cookie butter
candy thermometer
wooden chop stick (or other similar item)
wax paper for wrapping caramels, optional

Butter an 8 or 9 inch glass or ceramic baking pan.
Clip the candy thermometer to the side of a medium heavy-duty saucepan (a saucepan with a nice thick bottom).
Over medium heat, heat up ¼ cup heavy cream along with the sugar, light brown sugar, butter and corn syrup, stirring until the butter melts and the sugar dissolves completely.
Continue to heat the caramel without stirring until the thermometer reaches 240 degrees F. 
 Remove the pot from the heat and stir in the remaining ¼ cup heavy cream.
Return the pot to the heat and re-heat the caramel until the thermometer reaches 243 degrees F.
Working quickly and having your cookie butter at the ready for adding, pour the caramel into the prepared baking dish. 
 Add in globs of cookie butter, let it melt a bit, then using a wooden chopstick gentle swirl the cookie butter around making swirls. 
 Being careful not to push the cookie butter to the bottom of the caramel—we want to keep a nice even bottom of caramel.

Let sit at room temperature for 3-5 hours to set up.
Before slicing, gently add on some sea salt to the top, and ever so gently push sea salt into caramel so it stays.
Using a small spatula, lift out of the baking pan onto a cutting board. Using a sharp knife, into 1-inch squares.
Wrap each caramel in waxed paper and store at room temperature.