1. Preheat oven to 325°F and line an 8"x8" baking dish with parchment paper.
2. Mix together all crust ingredients and press into the base of the baking dish; use a spatula to smooth into one even layer; bake for 10 minutes.
3. While the crust is cooling, heat the coconut milk until it bubbles (stirring to prevent burning); take it off the heat and mix in the chocolate chips until melted and well combined.
4. Pour the chocolate ganache over the crust and top with walnuts; refrigerate until set (at least 30 minutes) and then remove from the pan and cut into squares.
5. In a small saucepan over medium heat, mix together all of the caramel ingredients until melted and well combined.
6. Drizzle the caramel over the bars with a spoon and enjoy! These are delicious cold or feel free to microwave for 10 seconds for a melty gooey chocolate ganache.
Vegan Modification: Sub in a flax egg for the egg - mix 1 Tbs flax meal with 2 Tbs water to create the flax egg, let thicken for 5 minutes.
