In a large bowl combine the first three ingredients of the base.
Heat to combine the rice syrup, maple syrup, and coconut oil.
Pour wet into dry and mix until everything looks sticky.
Line an 8 x 8 pan with parchment paper. Place the mixture into the pan and use a silicone spatula to spread the mixture and smooth until even.
Place in the freezer for thirty minutes.
To make the chocolate topping, heat the coconut oil over low heat on the stove. Whisk in the chocolate chips until combined. Turn the heat off to prevent burning and keep stirring until chocolate is melted.
Pour the chocolate mixture over the base and use a silicone spatula to smooth it out. Place it back in the freezer.
To make the caramel sauce combine all ingredients a bowl and whisk until completely smooth. Scoop the mixture into a small baggie and cut the tip off. Once the chocolate is hard (about ten minutes), decorate the bars with the caramel and return to the freezer to set.
When ready to eat, remove from the freezer and let sit 2-4 minutes. Cut into squares or bars.