Combine all base ingredients in a large mixing bowl, mix well until it starts to stick together (it is easiest to use your hands to make sure it is well combined).

Press into the base of a greased and lined baking tray and place in the fridge while you make the caramel.

Combine all caramel ingredients in a high-power blender, blend until smooth and creamy.

Spoon on top of the base, spreading evenly.

Place in the freezer for 2-3 hours or until fairly firm.

Using a double saucepan, melt dark chocolate in a shallow saucepan and spread melted chocolate on top of the caramel.

Return to fridge for another 10-15 minutes to allow chocolate to set.

Using a sharp knife, cut into small slices, serve and enjoy.