Preheat your oven to 350 degrees F (180 degrees C) and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal. Set aside.
In a large mixing bowl, using a hand mixer, mix the Unsalted Vegan Butter (1/2 cup) together till smooth, around 1 minute.
To the bowl, add the All-Purpose Flour (1 cup), Brown Sugar (1/4 cup), Honey (2 tablespoon), Vanilla Extract (1 teaspoon), and Sea Salt (1 dash). Mix for 1-2 minutes. The mixture should be crumbly.
Using your hands form a ball and transfer it to the lined baking sheet. Flatten the mixture by pressing tightly into the pan. Now, add the Mini Pretzels (2 handful) pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
To a small pot, add the Condensed Coconut Milk (1 can), Brown Sugar (1/4 cup), and Honey (1/4 cup). Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat, and add in the Vegan Butter (1/4 cup). Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
Melt the Vegan Chocolate Chips (1 cup) and Coconut Oil (1 tablespoon) in a small pot, on low low heat. Stir just until melted then remove from heat and continue to combine. Pour the chocolate mixture over the cooled caramel and top it with big Sea Salt Flakes (1 tablespoon).
Place in the fridge to cool completely.
Using the overhanging parchment, remove the bars and cut them into slices.