Break chocolate into small pieces (or use white chocolate chips) and place in a casserole dish. I used a pie plate, but with such low sides it was hard to stir without making a mess. Bake at 250°F for 10 minutes.

Stir and continue to bake, stirring after every 10 minutes until color changes to a deep caramel color, about 30-50 minutes.

Depending on the quality of chocolate used, you may need to run the chocolate through a food processor along with a teaspoon of oil to smooth the chocolate out. Add a pinch of salt to heighten the caramel flavor.

Pour into molds or spread out into a parchment lined square pan, then chill until set.

Un-mold/break into pieces and enjoy!