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

In a large mixing bowl, combine 1 1/2 cups almond flour, 3 tbsp melted butter, 1 1/2 tbsp maple syrup, 1/2 tsp vanilla extract, and 1/4 tsp salt. Stir until fully incorporated, forming a dough.

Press the shortbread mixture firmly and evenly into the prepared baking pan.

Bake for 10-12 minutes, or until the edges are golden brown. Let it cool.

In a medium bowl, combine 1 cup creamy peanut butter, 1/3 cup maple syrup, 1 tsp vanilla extract, and 1/4 cup almond flour. Mix until smooth.

Spread the caramel mixture over the top of the cooled shortbread. Place the pan in the freezer for at least 1 hour to set.

Melt 1 cup chocolate chips and 1 1/2 tbsp coconut oil in a shallow bowl, using a pot of boiling water or microwave in 30-second intervals, stirring until smooth.

Remove the pan from the freezer and lift the block out using the parchment paper. Cut it into 16 bars.

Dip each bar into the melted chocolate, tap off any excess, and place the bars on a parchment-lined tray.

Optionally, drizzle any remaining melted chocolate over the bars and sprinkle with flaky sea salt.

Return the tray to the freezer for about 10 minutes or until the chocolate hardens.