Preheat oven to 350°F
Combine shortbread ingredients then add to lined loaf pan with parchment paper
Bake for 10 minutes until edges slightly browned. Cool completely
In saucepan melt caramel layer until combined. About 2 minutes.
Spread caramel layer over bottom crust layer then place in freezer for 1-2 hours until hardened
In microwave or saucepan melt chocolate and coconut oil then sprinkle with flakey salt
Place in fridge for 20 minutes to harden
Remove from pan and cut into Twix size pieces and enjoy. (Store in fridge)
