For the cookie dough:

1. Combine all the ingredients in a large mixing bowl, and stir with a spatula until evenly combined.
2. The almond milk one tablespoon at a time, mixing until the dough holds together but isn’t too sticky.
3. Press firmly into the bottom of a loaf pan lined with parchment paper.

For the caramel:

1. Whisk everything together until very smooth.
2. Pour on top of the cookie dough layer, and smooth to evenly cover.
3. Refrigerate 1 hour or until the caramel is firm to the touch.

For the chocolate:

1. Microwave the almond milk for 1 minute on high.
2. In a medium size mixing bowl, pour the heated milk over the chocolate chips.
3. Cover with a piece of foil, and let stand for three minutes.
4. Then whisk until completely melted and smooth.
5. Pour on top of the caramel layer, spreading even to cover.
6. Refrigerate for at least 4 hours before carefully removing from the pan and slicing into bars.