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Preheat oven to 350.
Combine one stick of melted butter with two cups of crushed Nilla Wafers. Pat in pan and bake for about 20 minutes or until golden brown. Cool in refrigerator for 10 minutes.
Melt one cup caramel bits (have you seen these?!) with 1 tablespoon milk in the microwave in 30-second intervals for about a minute and a half, or until smooth and creamy. Pour caramel mixture over wafer crust. Cool in refrigerator for 20 minutes.
Melt one cup milk chocolate with 1 teaspoon coconut oil in microwave until smooth and creamy. Pour over caramel mixture. Top with sea salt. Cool in refrigerator until completely cooled.