Take a three qt saucepan and combine all ingredients; stir with a wooden spoon until mixed, then add a candy thermometer. Stir on medium-low heat until the caramel is 238 degrees, then remove from heat. Let the caramel sit in the fridge for an hour or two until it's easy to mold and not going to come off of the shortbread.

While you're waiting for the caramel to cool, you can take a cookie sheet (that can fit in the fridge or freezer) line it with parchment paper. Take your Lorna Doones cookies and place them on the cookie sheet in a single layer.

When your caramel is ready, take a spoon and spoon on a thick layer of caramel onto the cookie. It should be cool enough to stay on and not melt off. If it's still melting off, your caramel is not ready. Layer all of the cookies with a thick layer of caramel and stick it in the freezer while you work with the chocolate.

Melt your chocolate

Add about ¾ of your vegan chocolate chips to a microwave-safe bowl or cut-up chocolate bar.

Heat in the microwave at 50% power for 30 seconds; do this in intervals of 30 seconds until it's almost fully melted.

Stir until melted, and then add the remained of chocolate chips and stir until it melts in (this will help cool the chocolate)

Let the chocolate come to a temperature of 88F-90F, and then you can start dipping.

5. Take the caramel cookies out of the freezer Take a fork, place the cookie in the middle of the fork, and dip it into your melted chocolate. Tap the fork to remove the excess chocolate. You can also brush chocolate on these with a pastry brush, it does not yield a smooth surface, but it'll work. Repeat with the remaining cookies. You may need more chocolate, Store either in the freezer or fridge so they don't melt.