4 oz. (4 squares) semi-sweet chocolate, broken up
1/2 c. heavy cream
1/2 c. firmly packed light brown sugar
2 tbsp. unsalted butter
1/8 tsp. salt

1. Wash half pint size canning jar, lid and band in hot soapy water. Rinse. Leave jar in clean hot water. Place lid and band in saucepan of simmering water.

2. Combine chocolate, heavy cream, brown sugar, butter and salt in top of double boiler set over hot, not boiling water, or in a small saucepan over low heat. Heat, stirring occasionally until chocolate and butter are melted and sugar is dissolved. Stir together until well blended and smooth.

3. Pour sauce into hot jar. Wipe jar rim and thread clean with damp cloth. Cover jar with hot lid; screw on band firmly. Refrigerate for up to 10 days.