Mix the crushed digestive biscuits with melted butter until well combined.
Press the mixture into the bottom of a lined square baking dish to form a firm, even layer. Chill in the refrigerator while preparing the caramel.
Make the Caramel:
In a saucepan over medium heat, combine the condensed milk, golden syrup, brown sugar, and butter.
Stir continuously until the mixture thickens and turns a caramel color (about 10 minutes).
Pour the caramel over the biscuit base and smooth out. Return to the refrigerator to set for about 1 hour.
Chocolate Topping:
Melt the chocolate chips and coconut oil together in the microwave or using a double boiler until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Use a fork to make a feathered pattern on the chocolate topping if desired.
Chill and Serve:
Chill the slice in the refrigerator for at least 2 hours until completely set.
Cut into squares or bars and serve.

Mix the crushed digestive biscuits with melted butter until well combined.
Press the mixture into the bottom of a lined square baking dish to form a firm, even layer. Chill in the refrigerator while preparing the caramel.
Make the Caramel:
In a saucepan over medium heat, combine the condensed milk, golden syrup, brown sugar, and butter.
Stir continuously until the mixture thickens and turns a caramel color (about 10 minutes).
Pour the caramel over the biscuit base and smooth out. Return to the refrigerator to set for about 1 hour.
Chocolate Topping:
Melt the chocolate chips and coconut oil together in the microwave or using a double boiler until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Use a fork to make a feathered pattern on the chocolate topping if desired.
Chill and Serve:
Chill the slice in the refrigerator for at least 2 hours until completely set.
Cut into squares or bars and serve.