Make sure to sprinkle on the salt when the chocolate seems almost set. If the chocolate is too warm or wet the salt may liquefy.
Melt the chocolate on the stove-top in a double boiler or in the microwave at 50% power, about 4 minutes, stirring frequently.
Line a baking sheet with parchment paper. Pour the chocolate onto the sheet and spread it out with a spatula. The chocolate does not have to be perfectly level; the change in thickness is a nice touch.
Sprinkle the melted chocolate with the cashews and caramels and allow to harden somewhat. When the chocolate is almost set sprinkle on the salt. Once the chocolate is completely firm, after about 45 minutes, break into small pieces and store in an airtight container in the refrigerator for up to a week.