This is my take on creating a chocolate salted caramel shortbread.
Full recipe with pics can be found in my blog post
This recipe makes 6 individual 6cm diameter portions and one sharing 12cm portion. Why these sizes? They are the moulds/tins that I have. 
Ingredients (Base/Crust)
- 100g Almond Flour
- 50g Butter
- 10g Sweetener (I use Total Sweet Xylitol)
- 3g Ground Cinnamon (optional – I just love the taste)
Ingredients (Salted Caramel)
- 113g Butter
- 150g Fresh Double Cream
- 38g Sweetener (I use Total Sweet Xylitol)
- 4g Vanilla Essence (optional)
- 1.5g Fine Himalayan Pink Salt (optional – leave out if you don’t want salted caramel)
Ingredients (optional extras I chose for my last bake)
- 10g chopped Almonds for a 6cm portion
- 10g chopped Walnuts for a 6cm portion
- 40g chopped Pecans for the 12cm portion
Ingredients (Chocolate Topping)
- 125g 85% Dark Chocolate
- 30g Butter
For the base, simply melt the butter and add in the dry ingredients and mix well. I then rolled it out to a thickness of 6mm and used my 6cm moulds to press out the individual portions. I took the remaining dough and pressed it into the 12cm cake tin.
I bake them for 12 minutes, though I am now thinking I need to put them in a bit more to get them firmer - next time, (I just read the pecan pie recipe which said 15 mins, so will try that next time)
Once baked, I let them cool down a bit and then put them in the fridge or freezer to cool down quicker.
Next is the caramel. I use the same technique as in the Pecan Pie Bites recipe I posted a while back, the only difference is that I now also added some salt at the same time as the sweetener.
For my last bake, I spooned 1 tablespoon of caramel into each of the 6 individual portions, then added the chopped almonds to one, and the chopped walnuts to another, then spooned a further tablespoon of caramel into each mould.
I added the chopped pecans to the remaining caramel mixture and dumped it all into the remaining 12cm crust.
Need to let these cool, so once again, after a few mins, I put them in the freezer.
Time for the chocolate. Simply melt the butter and the chocolate in a bowl, either microwave or over hot water etc, whichever you prefer.
Then spoon 1 tablespoon over each of the 6 individual portions and the rest in the larger dish.
Let them cool again (in the freezer), but this time you get to lick the remaining choc sauce from the bowl.
After about an hour, they are ready… Not the neatest, but they are tasty 
