Throw it out? Nope.
Eat it straight? Nah.
Cover it in chocolate? Of course.
As tempting as it was to just take a slab of the buttercream and pour chocolate over it, I took a more refined approach by rolling the salty caramel buttercream and chocolate buttercream into 1 inch balls.
I stuck them in the refrigerator that that they could stand up to the heat of melted chocolate, and melted about 24 ounces of El Rey 41% Cocoa Caoba in the meantime.
To make the dipping easier, I stuck toothpicks in each of the buttercream balls.I dipped each ball in the chocolate individually, and then removed the toothpicks.