Cut a piece of parchment paper out to fit the bottom of a rimmed baking sheet and set aside.
In a medium pan over low heat, melt the chocolate, stirring continuously. Remove from heat slightly before all the chocolate is melted and continue stirring until completely melted and smooth.
Add the oil to the chocolate and stir.
Pour the chocolate onto the lined baking sheet and then carefully smooth the chocolate into an even later - the parchment will be annoying and trying to crinkle but you have to tug it back into place and make it work. It's a whole easier in the long run.
Once the chocolate is in an even layer, sprinkle the coffee beans all over, then the almonds and then drizzle the salted caramel all over.
Sprinkle with course sea salt if you really want that nice salt crunch and then set aside to cool, I stuck mine in my laundry room because it is cold in there, you can put it in the fridge if you don't have a spot like that.
Once it is hard, break into small pieces and put on a serving tray.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/12/salted-caramel-and-espresso-bean-bark/