Grease an 8 X 8 baking dish (use coconut oil)

In a high power blender add in the snicker doodle cookies & the 1 tbsp of coconut oil. Pulse/blend until the mixture is completely fine & crumbly. Then press down in your 8 X 8 baking dish, making the crust layer. Press down until it becomes a firm layer.

In a small sauce pan. Add in 8 large pitted dates cut into 4ths & the 3 tbsp coconut cream. Mix to combine. Then turn on medium high heat. You will continue to smash down the dates into the coconut cream. Continue to stir & smash down the dates for about 5-6 minutes, occasionally staring & mashing until it becomes a thick caramel paste. At minute 5 add in the salt & vanilla extract. Continue to stir until there are no large date pieces & it is thick like caramel. Set aside on back burner & let cool for 2 minutes. Then spread over the snickerdoodle crust, cover & place in the freezer while you get the chocolate layer ready.

In a small sauce pan add 1 1/2 cup water. Then in a microwave safe bowl that will cradle on the small sauce pan without touching the water, add in the chocolate chips to the bowl. Then place cradling on the sauce pan. Place it on the stove on high heat, add in the 1 tsp of coconut oil to the chocolate. Stir with a spatula until the chocolate is fully melted. Take the bowl off of the sauce pan & let cool for about 2 minutes, continue to stir & blow to cool.

Take your dish out of the freezer & now pour the chocolate on top of the caramel & snicker doodle layers. Smooth out with a spatula & sprinkle a little bit more salt on top. Recover & freeze for 1 hour. Then take out of freezer, let it soften, then cut into bars, use a serving spatula to get out. Place in tubberware container & keep in fridge for 5-7 days or freezer for 2-3 weeks! ((( it will NOT last that long though hahah)))