Mix all the crust ingredients in a bowl. Flatten into an 8 x 8 baking dish lined with parchment paper. Bake the crust for 12-15 minutes, until it starts to brown around the edges.

Remove from the oven and let cool for 5 minutes before topping with the caramel.

Whisk all the caramel layer ingredients until smooth in a bowl. Gently pour over the crust. You can use a wet spatula to spread the layer around so that it doesn’t break into the crust. Place the bars in the refrigerator for about 30 minutes to 1 hour until the caramel layer becomes firm enough to hold its shape.

Once they’re frozen, melt the chocolate chips with the coconut oil and coat over the caramel layer. Return to the freezer for 5 minutes. Once the chocolate hardens, slice the bars using a large knife. First cut it in half vertically, then horizontally, then make two cuts horizontally on top and on the bottom to make 16 bars. Top with sea salt. Keep stored in the freezer for up to 3 months for a more firm texture, or refrigerate for 2 weeks for more of a caramel texture.