1. Prepare the Shortbread Base:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until a soft dough forms.
4. Press the dough evenly into the prepared pan. Prick the surface lightly with a fork.
5. Bake for 18-20 minutes, or until the edges are lightly golden. Let cool completely.

2. Toast the Coconut:

1. Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning.

3. Prepare the Caramel-Coconut Topping:

1. In a microwave-safe bowl, melt the caramel candies and heavy cream in 20-second intervals, stirring after each, until smooth and creamy.
2. Stir the toasted coconut into the melted caramel mixture.

4. Assemble the Bars:

1. Spread the caramel-coconut mixture evenly over the cooled shortbread base. Press down gently with a spatula to ensure it adheres.
2. Let the topping cool and set slightly, about 10 minutes.

5. Add the Chocolate Drizzle:

1. Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring until smooth.
2. Drizzle the melted chocolate over the caramel-coconut layer using a spoon or piping bag.
3. For extra flair, melt the milk chocolate chips and drizzle them as well.

6. Chill and Slice:

1. Refrigerate the bars for 30 minutes to set the topping and chocolate.
2. Once firm, use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles.