Place chocolate and the vegetable oil in a microwave safe bowl. Heat for 50 seconds and stir until melted. Place muffin liners in a muffin tin pan. Place a spoonful in the each liner and spread it all around. Place in the freezer for 5 minutes, then repeat the process so that there will be two coats of chocolate. Add about 1/2 a teaspoon or less of cookie butter in each liner. The liners can be filled no more than 1/2 way. Add a drop of salted caramel on top. Then cover with more melted chocolate. Place in the freezer for 1 hour to set.Take the tins out of the freezer and peel the liners off of the chocolate cups. Sprinkle with a little coarse salt to finish.