Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: In a bowl, whisk flour, granulated sugar, and fine sea salt. Cut in 0.75 cup cold butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs. Stir in vanilla.
• Press dough firmly and evenly into the prepared pan. Bake 18 to 20 minutes until lightly golden at the edges. Set aside to cool slightly.
• Toast the coconut: Spread shredded coconut on a sheet pan and bake at 350°F for 5 to 7 minutes, stirring once, until golden and fragrant. Cool.
• Melt the chocolate: In a microwave-safe bowl, heat 1.0 cup chocolate chips with coconut oil in 20 to 30 second bursts, stirring until smooth. Reserve 0.25 cup chips for later drizzle.
• Spread a thin, even layer of melted chocolate over the warm crust. Chill 5 minutes to set slightly.
• Make caramel coconut: In a saucepan over low heat, melt caramels with heavy cream and 2.0 tbsp butter, stirring until smooth. Remove from heat; stir in toasted coconut and kosher salt.
• Assemble: Dollop caramel-coconut mixture over the chocolate layer and press into an even layer with a spatula lightly greased or dampened to prevent sticking.
• Drizzle: Melt remaining 0.25 cup chocolate chips and zigzag over the top. Sprinkle flaky sea salt if using.
• Chill 30 minutes to firm, then lift out using parchment and cut into 16 bars. Store covered at room temperature up to 2 days or refrigerated up to 5 days.