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Place the condensed milk, brown sugar, caster sugar, butter and glucose syrup in a saucepan over medium-high heat. Bring to the boil, stirring constantly. Reduce heat to medium and cook, at a strong boil, stirring constantly for 5-7 minutes or until the mixture is a deep caramel and pulls away from the side of the saucepan.
Divide the caramel evenly among two 12-hole, 30ml-capacity, ice-cube trays. Place in the fridge and chill until cool. Twist the ice-cube trays gently to release the caramels. Place the caramels, base-side down, on a wire rack set over a shallow baking tray.
Place the chocolate and oil in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway, or until the chocolate is melted and the mixture is smooth.
Pour the chocolate mixture over the caramels to coat evenly. If the caramel pieces are not completely coated in chocolate, repeat by placing the wire rack over a second shallow baking tray and reusing the chocolate mixture that has collected in the first baking tray to pour over the caramels again.
Chill until set. Serve.