Instructions

• Step 1: Prepare the Shortbread Base - Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper. Crush the Walkers Shortbread Fingers in a food processor and set aside.
• Step 2: Melt the Butter - In a small saucepan, melt the butter over medium heat. Pour it over the crushed shortbread and mix until combined.
• Step 3: Bake the Shortbread - Press the mixture into the bottom of the prepared pan and bake for about 15 minutes, until golden. Let cool completely.
• Step 4: Make the Salted Caramel - In a medium saucepan, combine dark brown sugar, honey, and water. Stir over medium heat until sugar dissolves, then boil for about 5 minutes until deep amber.
• Step 5: Add Cream and Butter - Remove from heat and stir in heavy cream, butter, and sea salt. Stir until smooth, then add vanilla extract.
• Step 6: Assemble the Bars - Pour salted caramel over the cooled shortbread and let sit at room temperature for 30 minutes.
• Step 7: Melt the Dark Chocolate - In a double boiler or microwave-safe bowl, melt dark chocolate and coconut oil until smooth.
• Step 8: Coat the Bars - Pour melted dark chocolate over the caramel layer, spreading evenly.
• Step 9: Chill and Cut - Refrigerate for at least 2 hours until fully set, then cut into squares or rectangles.