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Melt chocolate over low heat or in the microwave with a little coconut oil. Adjust based on tin size.
Spray a loaf tin with oil, then line with baking paper.
Mix melted chocolate with protein and crisps. Spread ⅓-½ into the tin as a base.
For caramel, microwave Biscoff, coconut milk, and white chocolate for 30 sec. Stir, then heat another 15 sec if needed. Stir until smooth.
Pour caramel over the base. Top with remaining chocolate—it might get messy, but once frozen, it's perfect!
Freeze for a few hours, then slice into 12-16 pieces and enjoy! Store leftovers in a sealed container in the freezer.