1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.

2. In a large bowl, cream butter and powdered sugar. Add vanilla, then mix in flour and salt until a dough forms.

3. Press dough evenly into the pan and bake for 18–22 minutes until edges are golden. Let cool completely.

4. In a saucepan, combine sweetened condensed milk, brown sugar, butter, corn syrup, and salt. Stir constantly over medium heat until thickened and golden (about 7–10 minutes).

5. Remove caramel from heat, stir in vanilla, and pour over cooled shortbread. Let cool, then chill for 30 minutes.

6. Melt chocolate chips with optional coconut oil until smooth. Pour over caramel layer and spread evenly.

7. Tap pan gently to smooth chocolate. Let set at room temp or chill in the fridge.

8. Once set, lift out of pan and slice into bars with a hot, sharp knife.