Line a baking sheet with parchment paper and set aside.

Over a double boiler or in the microwave gently melt the chocolate. Once melted stir in ½ cup of the almonds. Pour onto parchment paper spreading evenly until the chocolate is between ¼ to ⅛th of an inch thick (the chocolate should be thinner than the almonds inside). Set in the refrigerator to set up slightly for 10 minutes.

Once mostly hardened add the remaining almonds, rosemary, salt, and caramel sauce. Return to the refrigerator to let harden completely.

Cut into pieces and store in an airtight container in the refrigerator.