Preheat oven to 350º F.

In a food processor, combine all the crust ingredients, starting with 1/3 cup room-temperature coconut oil. Pulse to combine and incorporate coconut oil.

Press the mixture between two fingers; if it presses together, move on to the next step. If it's still quite crumbly, add an extra 1-2 tablespoons coconut oil. Use the least amount possible. You want the mixture to pinch together without being too greasy.

Line an 8x8" or 9x13" pan with parchment paper - use the square pan for thicker bars and the rectangular pan for thinner. Either pan is fine.

Evenly press the crust mixture into the parchment-lined pan. Bake for 20 minutes until firm.

Meanwhile, make your caramel. Combine all caramel ingredients in a medium, microwave-safe bowl. Microwave 2 minutes, stir. Microwave another 2 minutes, stir. Microwave 1 more minute, stir. Your caramel should be a rich, medium brown and should be much thicker than the mixture you started with. It should look like caramel. If it's not there yet, continue to microwave in 30-second bursts, stirring in between each round, until it's thick and rich without being too dark. Alternately, make caramel on the stovetop or in the Instant Pot. See notes.

Sprinkle the top of your baked crust evenly with pecan halves. Carefully pour the caramel over; bowl with caramel will be very hot! Bake 7-10 minutes or until caramel is bubbly. Remove from oven and sprinkle evenly with chocolate chips. Let stand 5 minutes then use a butter knife or offset spatula to smooth melted chocolate chips over evenly.

Chill a couple hours then lift out of pan with parchment sides. Cut into squares.