• Prepare the Crust: 
• Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.
• Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
• Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking. Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up. 
• Remove the crust from the oven.
• Make the Caramel:1. Heat the coconut milk, coconut sugar, and sea salt in a small saucepan over medium-high heat. Bring it to a full boil, whisking consistently. Add the tapioca flour (or gluten-free flour) and whisk vigorously at a continuous boil until the clumps of flour are out and the caramel is very thick, about 8 to 15 minutes.
• Stir in the pecans.

Make the Bars:

• Sprinkle the chocolate chips evenly over the cooled pie crust.
• Pour the caramel pecans evenly over the chocolate chips and spread it into an even layer.
• Bake at on the center rack of the preheated oven at 350 for 10 minutes. 
• Allow the bars to cool for 15 minutes before moving them to the refrigerator. Chill for at least 1 hour before slicing and serving. Note: You can slice the bars sooner than 1 hour if you want them to be melted, gooey and don’t care about how messy they are ;)