I learned two valuable lessons while creating this recipe.

1. Don’t attempt to make caramel when the heat index is well into the triple digits.

2. Write down your recipe creation immediately. Do no throw away your notes, do not proceed to the beach for a week and not think about it; do not pass go; do not collect $200.

I also probably learned that even if something intimidates you, give it a try anyway. What’s the worst that can happen? A sticky, sugary mess that tastes delicious?

Months and months ago I got a postcard in the mail for a free Starbucks petite treat, a tiny-bite sized dessert that was the new “in” thing at the coffee shop. I haphazardly picked the salted caramel square, thinking I wanted to know what this whole salt + caramel thing was about.

Oh.my. My mouth was blown away. You all know I’m not a chocolate person- that means everything else in the bite has to be good enough to make up for the chocolate flavor, and boy did it.

I knew immediately I’d have to recreate it; eventually I did. And just for fun, I made it vegan too.

Salted Caramel Chocolate Shortbread

First whip up the shortbread base and let cool completely while working on the caramel.

Melt sugar, cream, and golden syrup. {You can try using a mix of corn syrup & molasses if you can’t find golden syrup.}

Stir in butter, then let boil without stirring until the temperature reaches 245 degrees. {I used a never-before-used-meat-thermometer. It sorted of worked.} If you don’t have a thermometer, the caramel mixture should stick thickly to a spoon. Drop a bit of caramel in cold water- if it makes a firm ball, you’re ready.

Pour caramel layer over shortbread and spread evenly. Let cool before starting chocolate layer.

Melt chocolate chips and coconut oil over a double boiler. The coconut oil will help keep the chocolate from getting too hard when it cools.

Spread over caramel layer.

Sprinkle with fleur de sel.

Let cool before slicing. Pull shortbread out of pan using foil so it’s easier to cut.

Slice into bite-sized pieces- this stuff is powerfully sweet! If chocolate cracks, score the top with the tip of your knife and let it warm up a little bit before cutting.

Voila. Salty, sweet, deliciousness.

If only the temperature weren’t in the triple digits and my caramel could survive more than 30 seconds outside the fridge. Perhaps I should wait until fall or winter before attempting this decadent dessert again.

Although it might just be too good to wait…