Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper. In a medium bowl, combine the flour, sugar, and salt. Add the cold butter cubes and work the butter into the flour until it resembles coarse crumbs. Stir in the vanilla extract. Press this mixture into the bottom of the prepared pan and bake for 18-20 minutes until lightly golden. Let it cool completely.

In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring until melted and smooth. Pour the caramel over the cooled shortbread and spread evenly. Refrigerate for at least 30 minutes to firm up.

Lift the slab out of the pan using the parchment overhang and cut into small rectangles. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts until melted and smooth. Dip each bar into the chocolate, coating completely, and place on a parchment-lined baking sheet. Refrigerate for about 15 minutes until the chocolate is set.