300 g of Oreos, (or whatever you want to use!) crushed
1 heaped tablespoon of coconut oil
Salted Caramel Layer
2 cans of evaporated coconut milk
250g golden caster sugar
100ml golden syrup
125g coconut oil
Pinch of salt
400g 85% cocoa solid dark chocolate
A generous pinch of flaky salt
Blitz the Oreos and coconut oil in. A food processor. Grease a square pan with coconut oil and place the crumbled Oreos in. Using the back of a fork, press firmly down and set in the fridge.
Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut oil.
Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey . Pour over the biscuit base and smooth with a palette knife. Set aside and allow to set for at least half an hour.
Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.