Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until fluffy.

In another bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Press the dough evenly into the prepared pan and bake for 20-25 minutes until lightly golden.

While the shortbread cools, prepare the caramel by combining sweetened condensed milk, brown sugar, and butter in a saucepan over medium heat.

Stir constantly until the mixture thickens and turns a caramel color, about 10 minutes.

Once the caramel is ready, pour it over the cooled shortbread and spread it evenly.

In a microwave-safe bowl, combine chocolate chips and coconut oil, heating in 30-second increments until melted.

Pour the melted chocolate over the caramel layer, spreading it evenly.

Refrigerate the bars for at least two hours until set; cut into squares and serve.