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Lauren Toyota of Hot for Food is no stranger to decadent desserts and this recipe is no exception!

Her take on a classic treat consists of buttery shortbread crust, gooey coconut caramel sauce, and a thick, decadent layer of chocolate.

Follow these steps to make your version for a celebration...or just because!

MAKES 9 large squares or 18 smaller rectangles
PREP TIME 25 minutes
COOK TIME 40 minutes
1 hr 15 mins refrigeration

shortbread crust
¾ cup all-purpose flour
⅓ cup packed light brown sugar
¼ tsp sea salt
⅓ cup salted vegan butter, cold and cubed

caramel filling
1 cup canned coconut cream
½ cup salted vegan butter
½ cup packed light brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp sea salt

chocolate ganache topping
1 cup semi-sweet chocolate chips or chopped baking chocolate
⅓ cup canned coconut cream
¾ tsp Maldon flaked salt

Preheat the oven to 350°F. Line an 8 by 8-inch square metal baking with parchment paper. Cut 2 strips that are 8-inch wide and crisscross them in the pan so all sides are covered and there is some overhang to help lift the finished bars out of the pan.

In a large mixing bowl combine flour, sugar, and salt with your hand. Add cold and cubed butter and use your hands to pinch together the butter and dry ingredients until damp and crumbly. It should easily pinch together with no dry ingredients visible. Press into a compact even layer into the pan. Poke holes with fork prongs along the surface. Bake for 12 minutes until the edges are golden brown. Cool completely on a wire rack.

To make the caramel, in a saucepan combine coconut cream, vegan butter, brown sugar, and granulated sugar over medium heat. Stir until everything is melted and well combined. Then attach a candy thermometer, stop stirring, and heat until it reaches 230°F, about 14 minutes. Once the temperature is reached, turn off the heat and stir in vanilla extract and sea salt. Continue stirring to help cool the caramel for about 5 minutes, it will start to thicken. Then it should be thick but pourable and you can pour it over the cooled shortbread crust. Even it out with a spatula and refrigerate for 15 minutes.

Once chilled, make the chocolate topping. Place chocolate chips and coconut cream in a heat-proof mixing bowl, and set the bowl over a saucepan with a bit of boiling water in it. The water should not touch the bottom of the bowl. Stir with a spatula to combine until smooth and entirely melted, about 6 to 7 minutes. Pour over the caramel layer and spread out to the edges and corners in an even layer with an offset spatula. Sprinkle with Maldon flaked salt. Refrigerate for at least 1 hour before slicing and serving.

Want more recipes like this from Lauren Toyota? Visit: https://www.hotforfoodblog.com