Buttery cookies layered with a creamy, salted cannabis caramel that is so rich & pairs perfectly with the slight bitterness of the dark chocolate topping that encapsulates all of the deliciousness. Elevate any special occasion with this dank dessert.
Preheat oven to 350°F/175°C.
Cream the icing sugar & butter together until light & fluffy, add the flour & mix well.
Using a 2 oz. scoop portion the shortbread into 4" tart shells with removable bottoms.
Bake for 15-20 minutes or until deep golden brown.
Place caramels into a microwave safe bowl & heat in 30-second increments stirring each time to ensure even melting.
Once caramels are completely melted, stir in the cannabutter. Place into a piping bag or sandwich bag & snip off the end/corner. Allow the caramel to cool if it's too hot to handle.
Pipe an even layer of caramel on to each shortbread. Sprinkle with sea salt.
Melt chocolate in a double boiler or bain-marie, spoon the chocolate on top of the caramel & shortbread to cover completely. Sprinkle with coarse sea salt.
Allow them to cool completely before removing. A good trick is to pop them in the freezer for a few minutes to make it easier.