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Combine crushed biscuits and 125g melted butter and press firmly into a lined baking tray (I used a loaf tin).
Place in the fridge for 30 minutes or until firm.
In a saucepan, continuously stir caramel ingredients over medium low heat for 7-10 minutes or until mixture thickens and is dark golden brown.
Pour caramel on top of the base and place in the fridge for 30 minutes or until slightly set.
Microwave milk/dark chocolate and coconut oil in 30 second intervals until melted. Do the same with the white chocolate.
Pour melted chocolate on top of the caramel layer and spread out.
Pour the white chocolate on top and swirl together with a butter knife or skewer.
Top with mini eggs.
Chill in the fridge for a few hours.