1-(15 count) package Athens mini fillo shells
1 small jar prepared salted caramel topping
3 ounces dark chocolate, chopped
1 ½-teaspoons unsalted butter
fleur de sel finishing salt
Fill each mini shell with 1 ½ teaspoons salted caramel (about 2/3 full). Let the caramel settle into the shells until the top is flat. Melt chocolate and butter together, stirring, until smooth. Spoon a scant teaspoon of melted chocolate on top of caramel letting it settle over the top. Chill a few minutes until firm. Sprinkle tops with salt.