Shortbread Cookie Layer

1. Position oven rack to the center and preheat to 350ºF (176ºC).
2. Prepare an 8×8 inch (20.32 x 20.32 cm) square pan with parchment paper and set aside.
3. In a medium sized bowl, cream room temp butter, white sugar, salt and vanilla. About 2 minutes on medium with a hand held mixer.
4. Add in flour and mix on low just until combined.
5. Transfer dough into prepared pan. Gently press into the pan evenly and bake for 22 to 25 minutes. Set aside to cool.

Salted Caramel Layer

1. Add sugar to a clean heavy bottomed saucepan. On medium to low heat allow sugar to dissolve completely, whisk often. The sugar will crystalize and clump up before dissolving to a nice amber brown color. Careful not to burn it. This will take about 10 minutes.
2. Once all the sugar has dissolved, add room temp butter. It will rapidly bubble up. Do not worry, it’s suppose to do that. Just keep whisking until the butter is completely melted and combined. You’re almost done!
3. Next, slowly add your heavy cream and whisk. It will also aggressively bubble up, but keep mixing until combined. It will be smooth and silky after about a minute.
4. Turn the heat off and add the salt and vanilla and mix until combined. Let cool for about 5 minutes.
5. Pour caramel on top of the shortbread base. Gently swirl it around to distribute evenly. Chill in the fridge for at least 2 hours or overnight.

Chocolate Coating

1. Using a sharp knife, cut your bars into 16 even pieces. Start with cutting it in half and then half again. Now you’ll have 4 equal squares. Cut each square into 4 equal bars. You will end up with 16 bars. Place in the freezer for about 15 minutes to firm up.
2. Meanwhile, melt your chocolate and coconut oil in the microwave or over a double broiler and allow to cool slightly.
3. Remove bars from the freezer. Gently place each bar (one at a time) into the melted chocolate. Use a fork to help flip the bars to coat all sides evenly. Place on a parchment lined cookie sheet or baking tray. Chill in the fridge for 15-20 minutes to firm up and then enjoy! YAY!