Preheat oven to 250° F.

In a large mixing bowl, cream together the Canna-butter and sugar together. Add vanilla, flour and salt and mix well

On a lightly floured surface, roll the dough out to 1/2 inch thick. Using a small round cookie cutter, cut out your cookies and place them 2 inches apart from each other, on a silicone baking mat, or on parchment paper covered baking pan. Bake in the 250 degree oven for 30 minutes or until the cookie begins to turn a light golden color. Place cookies on a wire rack to cool.

Using a microwaveable bowl, add the caramel and evaporated milk and microwave for 30 second intervals to not burn the caramel. Mix well, and spread onto the cool cookie and allow to set.

Using a small microwaveable bowl, add the chocolate and coconut oil together and then melt in microwave for 30 second intervals also, to not burn. Spread on top of the caramel and allow to set.