Directions

1. Preheat oven to 300°F.
2. Line a 9-x-13\ pan with parchment paper."
3. In a large bowl add the Magical Butter room temperature sugar and vanilla and mix in medium speed for 2-3 minutes or until light and fluffy.
4. Slowly add the flour and blend for another 1-2 minutes. It should look like crumbles.
5. Pour the mixture into your baking dish even out press the dough down and prick all over using a fork. This will stop the cookie crust from puffing up.
6. Bake for 35-40 minutes or until lightly golden.
7. Remove from the oven and let cool completely.
8. While the cookie is baking place the caramels into a small saucepan on medium heat and slowly melt them stirring occasionally.
9. Add the heavy cream stir thoroughly and cook for about 10 minutes to thicken stirring regularly.
10. Pour your caramel over cooled cookie crust and place back into the fridge for 30 minutes to cool..
11. Create a double boiler and melt the chocolate and Magical Coconut Oil together gently stirring until the mixture is smooth and shiny.
12. Pour over the caramel layer place back into the fridge to cool for 20 minutes or until it's completely cooled and firm then slice into bars.