Pour the coconut oil mixture into the flour mixture and switch to a spatula or wooden spoon to combine. The batter should be thick (not pourable) and damp. Using clean hands or a spatula, press the batter into the baking dish and spread evenly. Bake for 15 – 20 minutes, or until golden brown.
Combine all the caramel ingredients into a small saucepan over medium heat, bringing to a rapid boil. Whisk continuously, boiling for 4 minutes exactly. Pour over shortbread. Place baking dish in the freezer to set for about 15 - 20 minutes. Once set, cut into desired bar sizes and place each bar on a baking sheet lined with parchment paper. Now place them in the freezer while you melt the chocolate.
Combine the chocolate and coconut oil in a heat safe bowl and melt either over a double boiler or in the microwave, heating at 30 second intervals until fully melted. This should take 90 seconds total (3 intervals of 30 seconds each in the microwave). Stir to continue melting until chocolate is smooth and creamy.
Remove your bars from the freezer and using two forks, place your cookies one at a time in the chocolate mixture caramel side down first and then spinning around to get chocolate over the whole cookie. Use your two forks to pull the cookie out of the chocolate. I like to gently slide the bottom of the bars over the edge of my glass bowl to catch any excess chocolate before placing onto the cookie sheet
Continue with each bar until all of your bars have been coated. Place your cookies back in the fridge to firm up for about 30 minutes to an hour before serving.
Store these in a sealed container in the fridge. If stored in the freezer, the caramel will turn to a toffee texture so remove them about 20 minutes before enjoying.
*If you can’t find sweetened condensed coconut milk in a store near you, here’s a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
**Unsalted butter can be used in place of coconut oil for a non-vegan version.