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Preheat oven to 350 degrees F, and line an 8x8 baking dish with parchment paper.
In a mixing bowl, add all ingredients for the shortbread layer and stir until a dough forms. Press into the parchment lined pan evenly.
Bake for 10 minutes until golden brown at the edges, then cool for 10 minutes.
While the shortbread layer is baking and cooling, make my 5-minute Salted Caramel Sauce. Remove from heat and set aside until the shortbread layer is ready.
Pour the caramel over the shortbread layer, and spread evenly. Freeze for 1 hour until set.
Using a double boiler or the microwave, melt together chocolate chips and coconut oil for the chocolate layer until smooth and creamy.
Remove the pan from the freezer, then use the parchment paper to take the set layers out of the pan. Cut into 16 bars. Line a pan or a large plate with parchment paper.
Dip each bar into the chocolate layer, coating on all sides. Use a fork to transfer the dipped bars on to the parchment paper in a single layer without touching each other.
Freeze for 5 minutes. Sprinkle with flaky sea salt, and enjoy! You can store in an airtight container in the freezer for up to 1 month, or in the refrigerator for up to 10 days.