Step 1

Preheat oven to 350℉. Line a 9”x13” sheet pan** with parchment paper. Set Aside.

Step 2

In the bowl of a stand mixer at medium speed, cream together the almond butter, butter, salt and sugar until it’s fluffy. Add flour a little at a time. Continue mixing until a dough forms. If it’s too crumbly to stick together, add a tablespoon of water and continue mixing. Press into prepared pan. Bake for 20 minutes. Remove pan from oven and let cool for about 30 minutes.

Step 3

For the caramel, combine butter and sugar in a saucepan and cook for two minutes over medium heat. Add cream and bring to a boil. Reduce the heat to a simmer and stir constantly for seven minutes. Remove from heat and let cool until it’s a spreadable consistency.

Step 4

Pour caramel over shortbread and spread evenly. Allow it to cool slightly before adding the chocolate layer.

Step 5

In a small saucepan over medium-low heat, melt the butter and chocolate and stir until smooth.  Pour melted chocolate over caramel layer and allow to cool completely before cutting—about two hours.