Creating Samoas Caramel Coconut Bars is straightforward when you follow these steps:

1. Preheat your oven: Set the oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it or lining it with parchment paper for easy removal.

2. Make the Shortbread Base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter and sugar mixture, mixing until just combined. Stir in the vanilla extract.

4. Press into Pan: Pour the shortbread mixture into the prepared baking pan. Press it evenly into the bottom to form a compact layer.

5. Bake the Shortbread: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are lightly golden. Remove from the oven and let cool for about 10 minutes.

6. Toast the Coconut: While the shortbread is cooling, spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning.

7. Prepare the Caramel Layer: Once the shortbread has cooled, pour the caramel sauce evenly over the shortbread base. Sprinkle the toasted coconut over the caramel layer, pressing down gently to adhere.

8. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between, until fully melted and smooth.

9. Drizzle Chocolate: Once the coconut topping has set for a few minutes, drizzle the melted chocolate over the top in a zigzag pattern.

10. Chill and Set: Allow the bars to cool at room temperature for about 15 minutes, then place them in the refrigerator to set completely for at least 30 minutes.

11. Cut and Serve: Once set, remove the bars from the pan using the parchment paper (if used) and cut them into squares or rectangles.