Instructions

Make the shortbread:

1. Line an 8 inch square pan with parchment paper and extend it over the edges of the pan.
2. In a bowl, beat the butter and sugar together until very light and fluffy. Sift the flour and salt into a separate bowl and add in half of it at a time to the butte,r mixing until just combined. Do not over-beat.
3. Pat the batter into the prepared pan and prick the top with a fork in a random manner. Chill in the fridge for 15 minutes.
4. While the batter is chilling, preheat the oven to 340 degrees Fahrenheit.
5. Bake for 40-45 minutes in the lower part of your oven so the shortbread doesn’t get to brown. Remove from the oven and allow to cool completely. Do not cut into bars yet.

Make the chocolate crumb:

1. Preheat the oven to 350 (F).
2. Combine 2/3 cup flour, 1 teaspoon cornstarch, 1/2 cup granulated sugar, 2/3 cup cocoa powder, 1 teaspoon kosher salt, and 1/2 cup coconut in the bowl of a freestanding electric mixer fitted with a paddle attachment on low speed until mixed.
3. Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.
4. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, using a dough scraper to break them up occasionally. The crumbs should still be slightly most to the touch at that point; they will harden and dry as they cool.
5. Let the crumbs cool completely before using in the recipe. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the refrigerator. 

Make the caramel sauce:

1. Place a large, heavy-bottomed pot over medium-high heat.
2. Add the sugar, water, and corn syrup to the warming pan. Whisk the sugar occasionally as it begins to heat, to ensure that the sugar cooks evenly.
3. Cook the sugar to a nice dark copper color. The sugar will go from golden to dark copper fairly quickly.
4. To help control the sugar, turn off the heat and move the pot to a cool burner just before you reach the dark color you’d like. The bottom of the pan will still be hot enough to continue to cook the sugar.
5. Over low heat, whisk butter, all at once, into the copper-colored sugar. When butter is melted, pour in the cream. The mixture will bubble and froth, but keep mixing. When bubbling subsides, add vanilla and coconut extracts. Stir. The caramel might feel too loose. Don’t worry; it will thicken as it cools.
6. Store in a glass jar in the refrigerator for up to 2 weeks. To thin, warm in the microwave for a few seconds until you reach the desired consistency.

Assemble the bars:

1. When shortbread is completely cool, spread the coconut caramel sauce on top and top with chocolate crumb.
2. Keep layering them until you’re out of ingredients or feel like it’s enough.
3. Either refrigerate or keep at room temperature. Enjoy!