Crust Directions

1. Preheat oven to 350°F. Grease an 8 x 10 inch glass or ceramic pan with butter or coconut oil. Line the pan with parchment paper.
2. Combine flours, sugar, coconut, and melted butter in a medium bowl blend well until combined.
3. Press crust mixture into prepared pan.
4. Bake until lightly browned approximately 15-20 minutes. Remove from oven.

Caramel Directions

1. While crust bakes, prepare the caramel in a heavy bottom sauce pan.
2. Pour sugar and water into sauce pan and heat without stirring over medium high heat until the mixture boils and turns light amber brown.This takes approximately 10-15 minutes and will read 325 degree Fahrenheit on a candy thermometer. (see detailed images and instructions)
3. Remove boiling sugar from heat and immediately stir in butter, cream, salt and vanilla.
4. Stir until smooth. Immediately pour caramel over warm prepared crust.
   
5. Bake for 15-20 minutes until bubbly and golden.  Cool to room temperature.
   

Chocolate Topping Directions

1. Place chocolate and coconut oil in a double boiler or microwave safe bowl. Heat and stir until melted and smooth (if using a microwave heat in short 15 second burst and stir well between each).
2. Spread chocolate evenly over caramel.
   
3. Cool completely in the refrigerator or a cold room. Use parchment to remove from pan.

Caramel Slice Storage

1. Cut into small squares once the caramel slice is cool and set.
2. Store the cookies on parchment layers in an airtight container in the refrigerator.