Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, whip the eggs on medium speed until the eggs are just frothy, around one minute. Slowly add the sugar, followed by the butter and vanilla and continue whipping until all the ingredients are combined and the sugar dissolved. Gently mix in the salted caramel sauce.
Add the dry ingredients to the wet in batches, stirring until just combined. Divide the dough in half and turn out onto the baking sheets, carefully forming them into logs around 12 inches long and 2 wide. Bake for 25-30 minutes, rotating pans halfway through for even baking, if necessary.
Allow the biscotti to cool for ten minutes, then slice into 2 inch thick cookies and place back on the baking sheets, cut side down. Bake for an additional 14 minutes, turning the cookies halfway through. Allow to cool completely.
In a small saucepan over low heat, melt the dark chocolate. Drizzle the dark chocolate over the biscotti and allow to cool under hard. Enjoy with a hot cup of coffee!