Ingredients
Equipment
Method
Instructions
- Start by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later. Arrange the Walkers Shortbread Fingers in a single layer at the bottom of the pan, ensuring they fit snugly together. Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
- In a heavy saucepan, combine the dark brown sugar, honey, and water. Cook over medium heat, stirring until the sugar has dissolved. Increase the heat to high and allow it to boil without stirring until it reaches a deep amber color. This should take about 5-7 minutes. Remove from heat and carefully whisk in the heavy cream, unsalted butter, vanilla extract, and sea salt. Be cautious as the mixture will bubble vigorously. Stir until smooth and let it cool for a few minutes.
- Pour the warm salted caramel over the cooled shortbread layer, spreading it evenly. Place the pan in the refrigerator for about 30 minutes, until the caramel is set.
- While the caramel sets, prepare the dark chocolate coating. In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Melt them together until smooth and glossy, stirring frequently.
- Once the caramel has set, pour the melted dark chocolate over the caramel layer, smoothing it out evenly. Sprinkle a little extra sea salt on top for that finishing touch. Return the pan to the refrigerator for another hour, or until the chocolate is completely firm.
- Using the overhanging parchment paper, lift the bars out of the pan and place them on a cutting board. Cut into squares or rectangles, depending on your preference. Serve immediately, or store for later enjoyment!
Notes
- Store bars in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the bars wrapped individually in plastic wrap.
- Thaw frozen bars in the refrigerator or at room temperature; they are delicious cold!