Preheat oven to 350 degrees.

In a small bowl mix together the shortbread cookie ingredients to form a dough (it will look like wet sand).

Press the dough into an 8x4 rectangle on a lined baking sheet. Dough should be about 1/2 inch thick.

Bake in the oven for 10-15 minutes until edges are golden brown. Let cool for 5 minutes. Put in the refrigerator to help set the crust.

For the caramel, add the dates to a food processor and process until a paste is formed, scraping down the sides as needed.

Spread the date caramel evenly over the cooled shortbread cookie with an offset spatula and store in the freezer for about 30 minutes.

Cut into 12 bars and coat with melted chocolate (I melted mine in a bowl over a pot of boiling water).

To coat with chocolate, place the individual bar into a fork. Hold the fork over the chocolate bowl. Use a spoon to drizzle the chocolate over the top and gently tap the fork on the edge of the chocolate bowl to remove excess chocolate.

Allow to set on a lined baking sheet in the fridge for about 30 minutes.

Store in an airtight container for up to one week.