Preheat oven to 350 F. Prepare a silicone ice cube mold by greasing well. Alternately, you may use an 8 x 8 inch pan, greased and lined with parchment.

Make the cookie layer. In a medium bowl using a hand mixer or in the bowl of a stand mixer, add half the butter, Miracle Mix, egg white, vanilla and stevia. Mix at medium speed until it comes together.

Press dough firmly into the wells of the mold (or into the pan), making an even layer. Transfer to the oven and bake 15-17 minutes until golden and firm.

Meanwhile, make the caramel. In a small saucepan, over low heat, melt the remaining butter. Add the Erythritol and cook, whisking. Allow mixture to simmer and bubble for 2 minutes, then whisk in the coconut milk.   Remove from heat.

Pour caramel over the shortbread evenly (about 1 tsp. per well if using the mold). Transfer to the freezer to setup for 7-10 minutes.

Meanwhile, melt the chocolate with the coconut oil in a double boiler or in the microwave in 20 second intervals. Remove shortbread from freezer and top with melted chocolate. Return to freezer to set, another 15-30 minutes.

Pop the shortbread out of the molds or carefully lift out of the pan. If shortbread bites are breaking when you attempt to remove, put back into the freezer to setup longer.  If you used an 8 x 8 pan, remove it, allow it to come to room temperature, then cut the shortbread with a sharp knife.