line a brownie tin with parchment paper and set aside.
Place all ingredients for the base in a bowl and combine well until a dough forms. When adding milk, add 1 tbsp first and mix well and see if a second/third tablespoon is needed. Mixture should form a firm dough, so take care not to add too much milk.
Place dough in a lined brownie tin and refrigerate
Place ingredients for the caramel (Except nut butter) in a saucepan and heat over a low-medium heat, allowing the coconut sugar to melt. Bring the mixture to boil while stirring constantly, when mixture begins to thicken, take off heat and stir in 1 tbsp nut butter.
Pour caramel over the cookie base and place in freezer to firm up.
In a double boiler or microwave melt chocolate, and set aside.
Pour melted chocolate over the caramel cookie base, and place in freezer.
One firm, slice into rectangular fingers and enjoy!
Store in an airtight container in freezer