Decadent Fudgy Caramel Shortbread Bars

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• Pinch of salt
• 1 cup (200g) brown sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) unsalted butter
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup (170g) semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
2. In a bowl, combine flour, sugar, and salt; cut in the softened butter until the mixture resembles coarse crumbs.
3. Press the shortbread mixture evenly into the prepared pan and bake for 20 minutes until lightly golden.
4. While the crust bakes, make the caramel: melt butter in a saucepan over medium heat, stir in brown sugar, and cook until dissolved.
5. Add the heavy cream and a pinch of salt, bring to a gentle boil, then remove from heat and stir in vanilla.
6. Pour the warm caramel over the hot shortbread crust, spreading evenly, and return to the oven to bake for 10-12 minutes.
7. Melt the chocolate chips with coconut oil in a microwave or double boiler until smooth; pour over the set caramel layer and spread to cover.
8. Allow the bars to cool at room temperature, then refrigerate for at least 1 hour before cutting into 12 squares.