Set your oven to 350°F and prepare an 8x8-inch baking pan with parchment paper, cut two sheets of parchment 8x16 and layer them perpendicular in the pan.

Using a stand mixer or a hand mixer, cream the butter and sugar together until smooth.

Mix in the vanilla extract and flour until the dough forms.

Spread the dough evenly into the bottom of the prepared baking pan.

Cook for 18 minutes or until the crust turns golden brown. Let it cool.

Once cooled, cut the short bread into 1 x 4 inch bars.

While the crust is cooling, melt the caramel pieces in the microwave. Combine caramel and heavy cream in a heatproof bowl, and heat in 30-second intervals until fully melted and smooth.

Add the cooled caramel to piping bag and then pipe the caramel onto the top of the cookie bars.

Cool the bars for 30 minutes, until the caramel firms.

Melt the chocolate chips and coconut oil together in the microwave. Stir until the mixture turns smooth, then allow it to cool.

Place the chilled bars on a baking rack over parchment.

Spoon the melted chocolate over each bar until fully coated.

Let the chocolate harden before refrigerating or freezing the bars.