Mix flour, coconut, oats, and sugar in a bowl, make a well in center

Preheat oven to 300 F

Place shortening and corn syrup into a pot, melt over medium heat.

Once melted and combined, take off from heat and dissolve baking soda in hot boiling water. Pour into melted shortening, stir to combine.

Pour mixture into dry mixture and mix to combine

Wet your hands and roll 1 heaping tbsp of mixture into balls, you can use ice cream scoop, much easier

Place balls on aluminum foil lined baking sheet and bake for 15 mins, until golden brown. Cool on tray

Line a square pan with parchment paper, set aside

Melt margarine in a pot over medium heat

Stir in sugar, syrup and salt

Stir in condensed milk

Cook until candy thermometer shows 120 C or 248 F

Take off from heat, let bubbles gone then stir in vanilla extract

Pour hot caramel into prepared pan and let cool to room temperature

Chill in the fridge for several hours/overnight

Crush 15 cookies from top layers, place them in ziplock bag and crush roughly with rolling pin

Place cookies into food processor, process into fine crush

Mix with melted 3 tbsp of coconut oil

Press mixture into rectangular pan that has been lined with parchment paper, chill in the fridge

Meanwhile, take out harden soft caramels and heat it on low medium heat to melt, add in a pinch of salt, let simmer for 10 minutes, stirring occasionally, take off from heat

Take out crust from the fridge and pour melted caramel covering crust

Chill for 2 H at least or until caramel layer is harden

In a bowl, melt choc chips and coconut oil, in 30 seconds intervals, stir to combine well

Pour chocolate on-top of caramel layer and sprinkle with some salt

Chill until chocolate is firm

Slice and enjoy 😊