Preheat oven the 150 degrees fan (170 regular) and line a small baking tray approx 22cm x 22cm with baking paper.

-In a small bowl combine all base ingredients except the butter.

Melt the butter (120g) and pour into bowl.

Mix quickly until well combined.

Spoon your base into the lined tray and gently press to form a rough but even surface.

Set aside while you make the caramel.

In a smallsaucepan melt your caramel butter (60g).

Add your remaining caramel ingredients. Heat on low, stirring constantly, for one minute or until it is warmed through. Continue heating for about 1 minute. Do not allow the mixture to come to the boil.

Pour the caramel over your base and bake in the oven for 15-20 minutes. This layer will be done when the caramel is a bubbling , light brown all over with a darker caramel brown along the edges. Remove from the oven and leave to cool for at least 1 hour.

Place the chocolate and coconut oil into a glass bowl over a small saucepan of boiling water.

Heat on low, stirring occasionally. Keep heating until all of your chocolate is melted and smooth.

Pour on top of the cooled slice and level out. Leave your caramel slice in a cool dry place to fully set.

Using a hot knife, slice your caramel slice into 12 pieces. Wipe the knife down between each slice to ensure a clean cut.

Eat and enjoy