Instructions
- Preheat oven to 325°F (160°C).
- Brown the butter for the Shortbread, let cool slightly. Combine all Shortbread ingredients in a bowl and mix until a dough forms. Press into an 8x8 inch baking pan lined with parchment paper.
- Bake for 25-30 minutes, or until golden brown. Let cool completely.
- To make the Caramel, combine all Caramel ingredients in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Continue to cook for 8-10 minutes, or until the caramel is thick and golden brown. Pour over the cooled shortbread.
- Let the caramel cool completely.
- To make the Chocolate Topping, melt the chocolate and coconut oil together in a double boiler or microwave. Pour over the cooled caramel.
- Sprinkle with a pinch of Fleur de Sel before the chocolate sets.
- Refrigerate for at least 3 hours before cutting into squares.
