Vegan Caramel Candy Bars

-1 Preheat oven to 350 F
-1 For the crust, mix all ingredients together in a bowl. Flatten into an 8 x 8 baking dish lined with parchment paper. 
-1 Bake the crust for 12-15 minutes, until it starts to brown around the edges. Remove from oven and let cool for 5 minutes before topping with the caramel. 
-1 For the caramel layer, whisk together the nut butters, maple syrup, coconut oil and vanilla until smooth in the same bowl you used for your crust. 
-1 Gently pour over the crust. I use a wet spatula to spread it around so that it doesn't break into the crust. 
-1 Freeze the bars for 1-2 hours, until firm enough to cut. 
-1 Once they're frozen, melt the chocolate chips with the coconut oil and coat over the caramel layer. Return to freezer for 5 minutes to harden. 
-1 Once the chocolate hardens, slice the bars using a large knife. I first cut it in half vertically, then horizontally, then make two cuts horizontally on top and on the bottom to make 16 bars. 
-1 Top with sea salt. Keep stored in freezer for up to 3 months for a more firm texture, or refrigerate for 2 weeks for more of a caramel texture.