The recipe is here. The only change I made was to add some salt to the caramel. Because sweet things need a bit of salt, and also because salted caramel is the best thing in the world.
I didn’t measure it, I just added a couple of heavy pinches of salt. Maybe a teaspoon or so.
I also doubled the recipe, since I’m taking it to work, and an 8 x 8 pan didn’t sound like enough. Melting the caramels took a while, as did unwrapping all 64 of them!
It’s cooling now, so I guess we’ll find out in the morning how it turned out. My coworkers are lucky.