Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) crushed chocolate cream cookies, roughly chopped
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 12 oz (340g) milk chocolate chips
  • 2 tbsp (30g) coconut oil

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
  2. Cream together 115g softened butter and 50g sugar until light and fluffy.
  3. Fold in flour, salt, and chopped cookies until a crumbly dough forms.
  4. Press dough firmly into the bottom of the pan and bake for 12-15 minutes until edges are barely golden. Cool completely.
  5. In a saucepan over medium heat, melt 115g butter and 200g brown sugar, stirring constantly.
  6. Stir in heavy cream and salt, bringing to a gentle boil, then simmer for 5-8 minutes until thickened and deep amber.
  7. Remove from heat, stir in vanilla extract, and pour over the cooled shortbread base. Chill in the refrigerator for 1 hour.
  8. Melt milk chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals until smooth.
  9. Pour melted chocolate over the chilled caramel layer and spread evenly.
  10. Refrigerate for 1 more hour until firm. Lift parchment paper and slice into 12 rectangular bars.