Top the Triscuit crackers with the caramel first. Then sprinkle the chopped almonds and sea salt on the caramel. Fill the raspberries with the chocolate spread by placing in a piping bag and piping chocolate inside the tops of the raspberries. Position the raspberry on top of the caramel. Enjoy!

To make caramel sauce use a 14 oz can of sweetened condensed milk. Fill a large saucepan with water and start a boil over medium heat. Place the can of milk, unopened and paper taken off, in the boiling water. Make sure the can is covered well with water and let simmer 3 hours. Top off water as needed and turn can every half hour to prevent scorching. Carefully open once it has cooled off and serve.