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Method

A. To make the Shortbread Cookies:

1. Preheat oven to 350 degrees F.
2. In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
3. Add flour and salt and mix until a dough forms.
4. Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
5. Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
6. Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
7. Move cookies to cooling rack.

B. To make the Caramel Layer:

1. Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
2. Microwave in 20 second intervals, stirring after each time, until they are completely melted.
3. Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
4. Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.

C. To make the Chocolate Layer:

1. While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
2. Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
3. Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.

D. Once cookies are complete, ENJOY!