Preheat oven to 350. Line the bottom of a 9 inch square cake pan with parchment paper.
Mix the crust ingredients in a food processor until the dough comes together. This can take 2-3 minutes. Press into the bottom of the prepared cake pan. Bake for 16-20 minutes at 350 degrees until golden brown. Cool completely.
Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Remove from the heat and add the vanilla. Cool for 5 minutes.
Pour the caramel over the cooled crust. Put dollops of the melted chocolate ever inch or two. Use a butter knife to gently swirl them together. Sprinkle with the sea salt.
Store at room temperature for 2-3 days. You can refrigerate for longer storage but the caramel will firm up.
Notes
The crust for this can seem dry when you process it in the food processor. Don't worry! Just keep the machine going and within a few minutes, it comes together into a dough.Notes on Sweeteners: