Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.

In a large bowl, mix the almond flour, melted butter, maple syrup, vanilla extract, and salt until it forms a dough. Press this mixture firmly into the baking pan and bake for 10-12 minutes until golden brown. Let cool.

In a medium bowl, combine the peanut butter, maple syrup, vanilla extract, and the remaining almond flour. Mix until smooth.

Once the shortbread is cooled, spread the caramel mixture over the top and place the pan in the freezer for at least 1 hour.

Melt the chocolate chips and coconut oil in a shallow bowl over boiling water or microwave in 30-second intervals, stirring until smooth.

Take the pan out of the freezer and lift it using the parchment paper. Cut into 16 bars.

Dip each bar into the melted chocolate, tapping off the excess. Place them on a parchment-lined tray.

Optionally, drizzle leftover melted chocolate over the bars and sprinkle with flaky sea salt. Return the tray to the freezer for about 10 minutes until the chocolate hardens.