Preheat your oven to 350°F.

In a stand mixer or large mixing bowl, cream together coconut oil, sugar, maple syrup, and vanilla until smooth.

Add salt and flour in batches, mixing until a dough forms.

Line a 10x10 pan with parchment paper, press the dough evenly into the pan, pierce it with a fork, and bake for 16-18 minutes.

Allow the shortbread to cool in the pan.

In a saucepan, combine all caramel ingredients, whisk well, bring to a boil, and simmer for 10-15 minutes, stirring occasionally.

Set the caramel aside to cool.

Spoon the cooled caramel over the shortbread in an even layer.

Refrigerate for 30 minutes, then transfer to the freezer for at least 40 minutes.

Remove from the freezer, cut into evenly-sized bars, and set aside.

Melt chocolate chips and coconut oil in a large bowl in the microwave in 30-second intervals, stirring well.

Using two forks, dip each bar into the melted chocolate, allowing excess chocolate to drain off.

Optionally, drizzle more chocolate and sprinkle flaky salt when the chocolate solidifies.

Speed up the process by refrigerating the bars until solid or leave them at room temperature.

Store the bars in an airtight container in the fridge, placing parchment paper between each bar.