The Picky Eater

Make the shortbread:
1 Preheat oven to 350 degrees F / 175 C.
2 Combine flour/s and sugar in a bowl and whisk to mix.
3 Add in the butter/almond butter and vanilla (and milk if making almond butter version). Using a fork mash the mixture together until it becomes dough like. 
13 Use your hands to help, lightly press it into the bottom of a prepared square baking dish. Make sure it is prepared so that it won’t crumble and fall apart when you slice it. You can spread a little butter or oil spray for this.
14 Bake for 20-25 minutes until golden at the edges. If you want a softer shortbread do 15, if you want a crispier result do 20. The crispier it is the more it will crumble.
15 Once baked, allow to cool. 
Make caramel:
17 You can make caramel as the shortbread bakes if it isn't premade. If making the stovetop caramel, using a candy thermometer to make sure it gets to 225 degrees will ensure the caramel layer will harden better. If you don’t have one follow my caramel recipe to check for thickness.
18 Once the shortbread is cool, pour caramel over the top and spread out. Then put in the freezer to harden while you make the chocolate ganache.
Make ganache:
20 Warm coconut cream in a saucepan over low heat. Once it’s melted and just beginning to bubble, turn off the heat and add in chocolate chips, vanilla and salt.
21 Whisk until chocolate is melted and the mixture is smooth. This will take a little bit but you don’t want to heat the chocolate any more on the stove as it can seize up.
22 Allow to cool a little, then spread it over the caramel layer. Sprinkle on extra sea salt if you prefer.
23 Put baking dish in the fridge or freezer to firm up. This needs to be very firm so it doesn’t fall apart. Overnight is best, but if you use the freezer it will firm up in about 1-2 hours.
24 Slice and serve carefully. It can get messy but it is delicious! Keep chilled until ready to eat.