In a mixing bowl, combine all of the ingredients for the cookie filling, and beat on high until well combined.
Fill the sections of a silicone candy bar mold about halfway full of the cookie filling mixture.
Bake the cookie filling for 8-10 minutes until browned and cooked through. Let cool completely, the cookie filling will harden a bit as it cools.
In a pot over medium heat on the stove, combine the ingredients for the caramel. Cook down the ingredients whisking often until it is golden brown and reduced to a thick sauce. Let the caramel sauce cool a bit.
Pour the cooled caramel sauce on top of the cookie filling in the silicone candy bar mold, and place the bars into the freezer to set for at least 2 hours.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Heat the chocolate mixture at 30 second intervals until completely combined.
Remove the hardened bars from the freezer, and dip into the cooled chocolate mixture to coat completely.
Place the dipped candy bars on to a foil or parchment lined baking sheet, and place into the freezer to set for an additional 30 minutes.
Store uneaten candy bars in an airtight container in the freezer.