Add all ingredients to a bowl and mix until combined.
Add to lined slice tin and evenly spread biscuit base.
Bake in the oven for 9-11 minutes on 180 degrees celcius.
Set aside to cool.
Add all ingredients to a small pot, add on medium heat cook until smooth caramel consistency forms, this will take 3-5 minutes.
Once caramel texture forms, remove from heat and spread on top of biscuit base.
Spread evenly and place in the fridge for 1 hour to set.
Melt chocolate with coconut oil and add it on top.
Place back in the fridge for 30 minutes at least to set.
