Prepare the cookie base: Preheat oven to 350°F; line an 8x8-inch pan with parchment paper.

In a medium bowl, combine flour, coconut oil, maple syrup, and vanilla. Mix until well combined and a soft dough forms.

Press dough into prepared pan; bake for 11-13 minutes, or until sides are slightly brown. Let cool in the pan while preparing the next layer.

Prepare the caramel layer: In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt, if using. Mix until completely smooth. If needed, microwave in 15-second increments to make mixing easier.

Pour over cooled crust; place in the freezer to firm for 3 hours.

After caramel mixture has hardened, place filled crust, with its parchment paper, on a cutting board. Cut in half; cut each half into 8 cookie sticks.

Prepare the chocolate layer: Using a double boiler or microwave, melt together chocolate and coconut oil. Stir to combine until smooth, without lumps. Transfer chocolate to a bowl.

Line a baking sheet with parchment paper. Holding a frozen bar with two forks, dip it into the chocolate until bar is fully covered. Gently tap the side of the fork against the bowl so that excess chocolate drips back into the bowl. Transfer to prepared baking sheet to set. Repeat with remaining bars. There will be a little extra chocolate, which can be used for decorative drizzle or discarded. Chill dipped bars in the refrigerator until fully set.

Once the chocolate has set, drizzle with additional melted chocolate for decoration, if desired. If chocolate has hardened, rewarm it so it can drizzle easily.

Bars will stay fresh in the fridge for up to 4 days; they can be frozen for up to 3 months.