Ingredients:

  • 1 cup (2 sticks; 227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (1 stick; 113g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) semi-sweet or dark chocolate, chopped
  • 1 tablespoon coconut oil or vegetable shortening (optional)

Instructions:

  1. Make the Shortbread Dough: Cream butter and sugar. Add vanilla. Gradually add flour and salt until just combined.
  2. Chill the Dough: Wrap the dough in plastic wrap and chill for at least 1 hour.
  3. Shape & Bake the Cookies: Roll out the chilled dough and cut into rectangles. Place on baking sheets and bake until lightly golden brown. Let cool completely.
  4. Make the Caramel: Combine sugar and water in a saucepan. Cook over medium heat, without stirring, until amber-colored. Remove from heat, stir in butter, then heavy cream and salt. Cook until caramel reaches a specific temperature. Stir in vanilla.
  5. Assemble the Cookies: Spread the caramel evenly over the cooled shortbread cookies. Let the caramel set slightly.
  6. Chocolate Coating: Melt the chocolate using a double boiler or microwave. Dip the caramel-covered cookies into the melted chocolate, coating them completely.
  7. Set the Chocolate: Place the chocolate-covered cookies on parchment paper and let the chocolate set completely. You can speed this up in the fridge.