Grease a chocolate mould tray (I used one that makes 4 small to medium sized bars) and set aside
Place the brown sugar, coconut oil, honey and condensed coconut milk in a pan over a medium heat
Bring to the boil and then reduce the heat until it is simmering
Simmer for 10 minutes while stirring gently with a balloon whisk
Remove from the heat and pour into the chocolate mould so each bar is about 2/3 full
You can leave for a few hours to set or place in the fridge and it will set within the hour
Remove from the mould and set aside
Spread half the chocolate into the base of the mould
Press the caramel layer back into the mould and then cover the top of the bars with the remaining chocolate
Return to the fridge to set
Remove from the mould and wrap the bars in foil
If you keep in the fridge you will get a chewier toffee centre and a more fudgey centre if you take the bars out of the fridge
