In a microwavable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, cinnamon, salt, and nutmeg.
2 cups milk chocolate chips, ¾ cup sweetened condensed milk, ¼ cup salted butter, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
Microwave the mixture in intervals of ten to thirty seconds or until everything is mixed smoothly together. Make sure this is done in intervals.
Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.
1 teaspoon pure vanilla extract
Quickly pour mixture into a greased and parchment-lined 8x8 inch baking pan. Set aside.
Drizzle the caramel topping over the chocolate to create caramel swirls throughout the mixture.
½ cup caramel topping
Refrigerate for 2-3 hours or until everything firms up.
Top with coarse ground salt, if desired, cut into small rectangles, and serve.
Coarse ground salt