Make the Shortbread Base:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add flour, salt, and vanilla, mixing until a dough forms.
4. Press evenly into the prepared pan and prick with a fork.
5. Bake for 18-20 minutes, or until lightly golden. Let cool completely.

2. Prepare the Caramel Layer:

1. In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, corn syrup, and salt.
2. Stir constantly until the mixture begins to boil, then reduce to low heat.
3. Continue stirring for 6-8 minutes, until caramel thickens and turns golden brown.
4. Remove from heat and stir in vanilla extract.
5. Pour caramel evenly over the cooled shortbread. Let set for 1 hour or refrigerate for faster setting.

3. Make the Chocolate Topping:

1. Melt chopped chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
2. Pour melted chocolate over the caramel layer and spread evenly.
3. Let set at room temperature for 2 hours or in the fridge for 30-45 minutes.

4. Slice & Serve:

1. Once firm, use a sharp knife to slice into squares or bars.
2. Enjoy at room temperature for the best texture!