Caramel Slice

 This is Millionaire Shortbread recipe from Lauren Toyota's Hot for Food You Tube site

SHORTBREAD

3/4 cup all purpose flour
1/3 cup light brown sugar
1/4 teaspoon sea salt
1/3 cup butter cubed

Mix the flour, sugar and salt together until blended.  Add cubed butter pinching in.
I added 2 tablespoons of cold ice water to help get the dough together.

Put paper in a baking dish.  Press the dough into the bottom of the baking dish.
PRICKS   Use a fork to prick the dough.

Bake at 350 degrees F until dough is lightly browned.  Pull out of oven and cool.

 CARAMEL
1 cup canned coconut cream
1/2 cup vegan BUTTER (not margarine)
1/2 cup light brown sugar
1/4 cup granulated sugar

Adding 1 teaspoon vanilla and 1/4 teaspoon salt in the cool down whisking part.

Heat on medium.  The recipe says attach a candy thermometer and cook about 14 minutes until the thermometer reaches 230 degrees F.

My thermometer was not working.  On the first batch I let it cook on 4 for about 14 minutes.   On the second batch, I let is cook for 15 minutes starting at boiling point.  I think I like the second batch.  I think the caramel got into the soft ball stage.  It was starting to form and shape.

Take off heat.  Whisk for 5 minutes to cool.  Add 1 teaspoon vanilla and 1/4 teaspoon salt.  Whisk.

Pour on crust and put in fridge to cool uncovered for about 15 minutes.

CHOCOLATE
1 cup semi-sweet chocolate
1/3 cup coconut cream (which is a little less than the remainder of the can from part I)

Warm the coconut cream.  Stir in chips until melted and blended.  Pour on caramel which has hopefully cooled from being in the fridge 15 minutes.

Refrigerate at least 4 hours before slices.   Add the plastic after the heat has dissipated to avoid water drops dropping on the chocolate.