Preheat your oven to 350 and spray an 8x8 baking pan with cooking oil.
Combine all of the gluten-free shortbread crust ingredients in a bowl and mix well until combined. Transfer the dough into the baking pan and press down with your fingertips. Make sure it is spread out evenly to cover the bottom of the pan. Poke a few holes in the crust with a fork. Bake for 16-17 minutes, until slightly golden brown.
Meanwhile, make the caramel. Combine the melted coconut oil, nut butter of choice, and maple syrup in a bowl and whisk vigorously for 2 minutes. It should resemble caramel after mixing well. Pour the caramel over the crust and use a spatula to spread it out evenly. Place the pan into the freezer for at least 30 minutes.
Next, make the chocolate ganache. Melt the chocolate chips and full-fat coconut milk in a bowl in the microwave, stirring every 30 seconds until smooth. Alternatively, you can heat both of them over a double boiler on the stove and stir until smooth.
Once the caramel layer has hardened in the freezer, spread the chocolate ganache out evenly on top. Sprinkle flaky sea salt on top, if desired. Place the pan back into the freezer for another 30 minutes (minimum).
Slice into 16 gluten-free shortbread squares, and enjoy!
Paleo: These are easily made paleo by subbing almond butter for the peanut butter.Storage: Keep these gluten-free shortbread bars in the freezer or the refrigerator in an airtight container. They are best enjoyed when you take them out of the freezer and they sit for about 10 minutes first.