Caramel fleur de sel Sables

there'll always be leftover. this time it's the caramel fleur de sel. so i decided to make sable sandwiches with the caramel, dip in chocolate.
for the sables, i used the exact same recipe as last time only switched out the extract. i used vanilla this time.
for the caramel (leftover), same recipe from chubby hubby that i always use.
chocolate for dipping, about 300gr of dark/55% cocoa chocolate. i used callebaut brand. chop and melt over simmering water.
i used 1-7/8" round cutter this time. and i rolled the dough a bit thinner than 1/8".
let the sables cool down completely after baking. spread about 1/2 teaspoon of caramel on half of the sables, put the other half on top to make sandwiches. dip in chocolate and rest them on parchment lined pan until the chocolate is solid.