In a small bowl, mix together melted butter, maple syrup and vanilla.
Add flour. Mix until able to form into a ball. Dough should be slightly sticky but if needed, add a little flour to handle more easily.
Lay the ball onto a sheet of parchment paper and top the dough with another sheet of parchment paper so that the dough is sandwhiched between the two pieces. Using a rolling pin, roll the dough out into a thin rectangle, about 1/4-1/8 inch thick.
Discard top sheet of parchement paper and place the bottom sheet with the dough on a cookie sheet and bake at 350° for about 8-10 minutes. For a softer center, take dough out BEFORE it turns golden. It's easier to cut without breaking when it's still soft.
Let cookie cool completely.
In a blender, add dates, milk of choice, and sea salt. Blend until combined. If you don't have a high quality of blender, it may take some time. I will usually blend for a few seconds, scrape the sides, and blend again. You want most of the big chuncks out but some clumps are ok.
Layer date caramel on top of the cookie.
Cut into bars and freeze for about 15-20 minutes.
Melt chocolate chips. If you like your chocolate on the thinner side, add about 1-2 tsp of coconut oil to the chocolate.
Dip bars into melted chocolate.
Optional: Sprinkle with sea salt.
