• Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl with a handheld electric mixer. Beat on high speed until it becomes smooth.
• Add the butter and the chocolate caramel sauce, and beat on high until well combined and smooth, scraping down the bowl as needed.
• Add the powdered sugar and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, and then turn the mixer on medium for 2 minutes. Scrape down the bowl, and turn the mixer on high for 3-5 minutes, or until the frosting is light and fluffy.

Salted Chocolate Caramel Sauce

• Place sugar in a small saucepan over medium heat. Gently stir the sugar, creating a well in the center. As the sugar begins to caramelize, gently stir a bit more sugar from the outside of the well into the center. Keep doing this, periodically, as the sugar caramelizes. This will take about 10 minutes.
• While the sugar is melting and caramelizing, heat the heavy cream in the microwave in 30 seconds burst until warm. Once the sugar has turned a dark amber color, reduce the heat to low and gently stir in the heavy cream, a little at a time. Add the butter, cocoa powder, and salt, and allow to melt completely, while gently whisking.
• Once the butter has melted, gently whisk the mixture until it is well combined. Remove from the heat and cool to room temperature before using in the frosting.