Preheat the oven to 350 F then line a 9x9 baking tray with parchment paper and set aside.

Using a food processor or blender, pulse the shortbread cookies until you have fine crumbs. Add to a medium mixing bowl with the melted butter and mix with a spatula until the crumbs are evenly coated.

Pour the crumbs into the baking pan and press down firmly using a spatula, the back of a spoon, or measuring cup until you have a nice even crust.

Bake for 20 minutes at 350 F or until the crust is a light golden brown. Then remove from the oven and let the pan cool on a wire rack for 10 minutes. Transfer to the refrigerator to cool for another 20 minutes. Refrigerate it with the rack underneath as it may still be hot.

In a microwave safe bowl, combine the unwrapped caramels and evaporated milk and microwave for 30 seconds. Give it a mix with a spoon and microwave again in 30 second increments until melted. Make sure to mix in between each time until the caramel is silky smooth, breaking apart and large chunks.

Immediately pour the melted caramel onto the shortbread crust and spread evenly. Place back in the fridge to chill for 15 minutes.

In a microwave safe bowl, microwave the chocolate chips and coconut oil for 30 seconds on a low or defrost setting. Stir the chocolate with a spoon and continue to microwave in 15 second increments, stirring in between, until fully melted.

Once the chocolate has hardened, cut it into bars using a sharp knife. Serve and enjoy!