Beat the butter and sugar in a mixing bowl for 2-3 minutes until light and fluffy. Gradually mix in the flour and a pinch of salt, forming a disc of dough. Wrap in plastic and chill for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough, transfer it to a baking dish, and poke holes. Bake for 25 minutes until golden brown.

In a saucepan, combine sugar, corn syrup, butter, and cream. Heat over medium, stirring for 15-20 minutes until it thickens and reaches 240°F. Stir in vanilla extract and pinch of salt.

Pour warm caramel over the cooled shortbread and smooth with a spatula. Chill for 1 hour or until set.

Lift the bars out using parchment and cut into rectangles. Refrigerate for 10-15 minutes for easier slicing.

Melt chocolate chips with coconut oil in a microwave-safe bowl. Dip each bar in chocolate, coat thoroughly, and refrigerate until chocolate sets (about 30 minutes).