Preheat the oven to 170ºC (340ºF) and grease and line a 450g (1 lb) loaf tin with non-stick parchment. Leave a slight overhang of parchment for easy removal.
Add the butter, honey, and salt to a mixing bowl and beat with a hand mixer until pale and fluffy. Add the flour and mix gently until the mixture comes together into a thick batter.
Scrape the batter into the prepared tin and level the top. Bake for 15-18 minutes, or until the edges and top are golden and the shortbread begins to pull away from the edges of the pan. Place the pan on a wire rack to cool.
Add the coconut sugar and coconut cream to a small saucepan and place it over a medium heat. Whisking frequently, bring the sauce to a boil and then reduce to a simmer for 5-7 minutes or until thickened.
Remove the caramel from the heat and whisk in the vanilla and salt. Pour into a heatproof bowl and place in the fridge to chill and thicken.
Prepare a double boiler by placing a heatproof bowl over a pan of simmering water. Ensure the water doesn’t touch the bottom of the bowl.
Place the chopped chocolate and coconut oil in the bowl and stir with a spatula until melted together. Remove the bowl from the heat.
Once the shortbread layer has come to room temperature and the caramel is chilled, pour the caramel on top of the shortbread layer. Spread the caramel evenly over the top of the shortbread. Place the bar in the freezer for 1 hour to solidify.
After the hour, pour the melted chocolate over the caramel layer. Quickly spread the chocolate layer evenly to the edges of the bar. Place the bar back in the freezer (or refrigerator) until the chocolate and caramel are firm, ideally overnight.
Once the bar has set, remove it from the tin and cut into 5 equal slices.
For the fastest prep time, I like to make the caramel first and refrigerate it while I make the shortbread layer. Then I’ll make the chocolate layer while the caramel is setting in the freezer.
You can also make the caramel up to 48 hours in advance and keep it in the fridge until you’re ready to make the bars.
This bar will keep sealed in an airtight container in the fridge for 4 days. It can be frozen for up to 3 months.