Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper. Set aside.

Add all the ingredients together in a food processor and pulse to combine. The mixture should look like large crumbs.

Pour the ingredients into your baking pan and press down firmly. Prick the dough several times.

Bake for 35 – 40 minutes, or until the top is a light golden brown. Allow to cool five minutes, then cut into bars without removing the shortbread from the pan. Set aside.

In a very large, heavy-bottomed saucepan, add the sugar, corn syrup, heavy cream, and salt. Stir to combine.

Heat the pan to medium high and leave to cook without stirring. Lightly wet a pastry bush and clean the sides of the pan as needed.

Continue to heat until the mixture caramelizes and reaches 248 degrees F, about 8 – 10 minutes. The mixture bubbles over significantly, so be careful!

Once the caramel reaches the right temperature, remove from heat and stir in the vanilla and butter.

Pour the caramel over the shortbread and spread out to the sides.

Allow the caramel to cool.

Melt the chocolate over a double boiler and stir in the coconut oil.

Pour the chocolate over the cooled caramel and spread.

Chill the bars until the chocolate is hardened, then cut through the caramel and chocolate over your original cuts for the bars.