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1
Preheat the oven to 400u00b0F and line the baking dish with parchment paper so that the ends hang over 2 of the sides. Lightly grease the parchment with nonstick cooking spray.
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2
To make the shortbread, stir the flour, brown sugar, walnuts, and coconut together in a medium bowl. Stir in the salt, melted butter, and vanilla. Press into the prepared baking dish in a thin, even layer. Bake for 15 minutes, or until golden.
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3
To make the filling, while the base is baking pour the filling ingredients into a small pan or double boiler and set it over low heat. Cook, whisking constantly, until the mixture boils. Let it boil for about 5 minutes, or until it thickens and pulls away from the sides of the pan.
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4
Remove the shortbread base from the oven and pour the caramel filling on top. Spread it evenly and put the pan in the fridge to chill.
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5
To make the chocolate layer, in a small saucepan combine the chocolate with the butter and oil. Cook over low heat until melted and smooth. Whisk thoroughly to remove any lumps, then spread evenly over the chilled caramel layer. Sprinkle lightly with flaky sea salt and refrigerate to harden chocolate. Serve in very small squares; this stuff is extremely rich!
