Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper on all sides, leaving a 2-inch overhang for easy removal.

Step 2: Make the Shortbread Base

In a food processor, combine butter, sugar, egg yolk, flour, and salt. Pulse until the dough comes together.

Press the dough evenly into the prepared pan and prick the surface with a fork.

Step 3: Bake

Bake for 20 minutes or until lightly golden brown. Remove from the oven and allow the shortbread to cool completely.

Step 4: Make the Caramel

In a heavy-bottomed saucepan over medium-low heat, melt the sugar slowly, swirling the pan occasionally until completely melted and amber-colored.

Remove from heat and carefully stir in the butter. The mixture will bubble vigorously.

Add the heavy cream, salt, and vanilla extract, stirring until smooth and fully combined.

Allow the caramel to cool for about 5 minutes.

Step 5: Add the Caramel Layer

Pour the caramel over the cooled shortbread and spread evenly.

Cover the pan with foil or plastic wrap and refrigerate for at least 2 hours or overnight until firm.

Step 6: Slice the Bars

Lift the bars from the pan using the parchment overhang. Transfer to a cutting board and cut into 16 bars.

Place the bars into the freezer while preparing the chocolate coating.

Step 7: Melt the Chocolate

Combine chopped chocolate and coconut oil in a microwave-safe bowl.

Microwave in 20-second intervals, stirring between each interval until smooth and melted. Alternatively, use a double boiler.

Step 8: Coat the Bars

Dip each caramel bar into the melted chocolate, using a fork to coat evenly on all sides.

Place coated bars onto wax paper or parchment paper.

Step 9: Chill and Serve

Refrigerate the bars for about 15 minutes or until the chocolate is fully set.

Serve chilled or at room temperature.