Cadbury · Snacks
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The salt is doing the work here, and it's chemical as much as a matter of taste. Salt suppresses bitterness and stops sweetness reading as flat, which matters in a product where a sweet coating sits on a sweet biscuit with nothing sharp anywhere in it. Caramel in a coating rather than as a filling is the practical choice for this format. A finger is too thin to hold a soft centre, so the flavour has to go into the chocolate around it. Salted caramel arrived late in British confectionery and stuck, largely because it gives an otherwise one-directional flavour somewhere to go.
