Line an 8x8-inch baking pan with parchment paper and lightly grease.

In a medium saucepan over medium heat, combine sugar, sweetened condensed milk, and butter. Stir constantly until melted and smooth.

Remove from heat and stir in coffee extract, caramel sauce, chocolate chunks, and a pinch of salt until smooth.

Pour the mixture into the prepared pan and spread evenly.

Drizzle extra caramel over the top if desired.

Refrigerate for at least 2 hours or until firm.

Cut into squares and serve. Store in an airtight container in the refrigerator up to 1 week.