Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
Mix all shortbread layer ingredients together thoroughly.
Press into tray evenly. Poke holes with a fork a few times.
Bake for 10-12 minutes. You are looking for a light golden color. Let cool
Middle layer
In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
Pour over cooled base layer.
Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
For the top layer
Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
Pour over chilled layers and return to fridge.
Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)