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Put the pine nuts in a small frying pan and toast over a low to moderate heat until evenly coloured-light golden brown. Leave to cool then place half in a grinder or food processor and blend for a second or two until the nuts resemble fine crumbs. Add to the whole nuts and set aside.
Line a small shallow baking tray with non-stick parchment. Put all the ingredients in a saucepan and stir over a moderate heat until the sugar and butter have melted. Bring to the boil then turn the heat down and simmer, stirring regularly to stop the caramel catching, for about 8-9 minutes or until the mixture is a deep golden brown. Pour in the pine nuts and stir over the heat for a few seconds. Pour into the lined tin and spread out in an even layer. Leave to cool and harden.
Melt the chocolate and oil in a microwave in short bursts or in a bowl over a pan of gently simmering water. Pour over the chocolate and spread to coat the caramel. Leave until set.
Cut into small squares and store in an airtight container.