Samoa Cookie Bars

Caramel Layer
0 Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
2 Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
3 Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
4 While the caramel is cooling, toast the coconut. Preheat the oven to 350° and spread coconut evenly on a sheet tray. Bake for 10 minutes, stirring every 2-3 minutes. This is important to ensure it does not burn.
5 Keep the oven on to bake the shortbread.
6 Once the caramel has cooled (you can even make the shortbread while you wait), add in the toasted coconut and stir until it is evenly mixed.
Shortbread Instructions
8 Line a 9x9 pan with parchment paper.
9 In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 13-15 minutes, or until sides are slightly brown. Let cool before topping with caramel layer.
10 Once shortbread has cooled, top with the caramel/coconut mixture and spread it as evenly as possible. Place in the fridge to set for 1-2 hours.
Chocolate Bottom and Drizzle
12 Remove the bars from the fridge and using the parchment paper, remove them from the pan. Cut into 16 squares.
13 Place 1 cup of the chocolate chips in a small microwaveable bowl. Microwave in 10 second increments, stirring between each one, until they are fully melted. Dip the bottom of each square into the chocolate and place back on the parchment paper.
14 Once all bars have been dipped, melt the remaining chocolate the same way and drizzle over bars. You may need a new bowl because little pieces of the shortbread may fall into the first one.