Melt half the chocolate chips with 1 teaspoon coconut oil in a microwave-safe bowl for about 40 seconds. Stir until fully melted.

Fill each mold cavity about one-third of the way with the chocolate mixture. Place in the fridge for 30 minutes to harden.

Add a small spoonful of caramel into each mold and chill again for 30 minutes.

Melt the remaining chocolate chips with the remaining coconut oil. Stir until smooth.

Pour the chocolate over the caramel layer to fill each mold completely.

Chill for at least one hour, until fully set. Store in the refrigerator to keep firm.