INGREDIENTS
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Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.
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1 11.5oz dark chocolate ( or Ghirardelli semi-sweet)
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1 cup coarsely crushed shortbread
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1 cup sweetened coconut flakes, toasted
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¾ cup caramel sauce (recipe follows)