Preheat oven to 325 degrees F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

In the bowl of stand mixer fitted with the paddle attachment, beat the butter, icing sugar and vanilla until pale and fluffy, about 3 minutes. Scrape the bowl. Add the raspberry powder and salt and beat to combine. Sift in flour and stir by hand until just combined and a soft dough forms. Press the shortbread into an even layer in the prepared pan. This can be done with floured fingertips or a small rolling pin. I think the easiest way is to press it down with your fingers, place another piece of parchment over it and use a small rolling pin or your palm to make it extra smooth. Pierce the crust with a fork all over.

Bake the crust 15-20 minutes until lightly golden at the surface and just beginning to pull away from the sides of the pan.

Once the crust is baked, make the caramel. First combine cream with instant coffee and set aside. Place the sugar in an even layer in a small saucepan. Drizzle honey and water over top and place over medium heat. Cook until sugar dissolves, swirling the pan gently so that there are no lumps, but do not stir. Increase the heat to bring the mixture to a boil and cook, without stirring, until it turns the colour of a copper penny. Remove from heat, add butter and stir until combined. Continue to stir off the heat until the mixture stops foaming. Then stir in cream. The mixture will bubble up. Place the saucepan back over the heat and let simmer for 2 minutes to thicken. Pour over warm crust and let cool completely to set. You can put it in the fridge to speed up the process.

Once the caramel is firm, place the chocolate and vegetable oil in a bowl set over a pan of simmering water. Stir until melted and smooth. Pour it over the caramel and use a spatula or knife to smooth it out. Sprinkle with more raspberry powder and cacao nibs then let chill until the chocolate is firm.