I have made this several times it is a very very nice recipe and picture from http://www.postpunkkitchen.com/forum/viewtopic.php?id=36672

Vegan Caramel Slice
Ingredients

Sweetened Condensed Soy Milk:
1 cup powdered soymilk
3 Tbsp (45 ml) vegan margarine
2/3 cup sugar
1 tsp vanilla extract
Pinch of salt
1 cup boiling water
or 2 cups of sweetened condensed soy milk with 3 Tbsp vegan margarine and vanilla as above

Base:
1/3 cup vegan margarine, melted
2/3 cup self-raising flour
½ cup (tightly packed) brown sugar
2/3 cup desiccated coconut

Caramel:
1/8 cup vegan margarine
2 tbsp golden syrup
2-3 Tbsp cornstarch or arrowroot powder

Topping
250g (8 oz) vegan dark chocolate

First make the sweetened condensed soy milk. This can be made the night before, if you like. In a medium saucepan melt 3 tbsp margarine on low heat. Add sugar, vanilla and salt and stir until sugar has dissolved. Add powdered soy milk and boiling water and whisk vigorously until no lumps remain. Chill in fridge until ready to use.

Preheat oven to 180°C (350°F). Grease a 20cm (8 inch) square brownie tin and line with baking paper.

To make the base sift the flour in a medium bowl, and the brown sugar, coconut and 1/3 cup melted margarine and mix until well combined. Press into the prepared tin and bake for approx 10 minutes, until base has risen and slightly browned. Allow to cool while making the caramel.

In a medium saucepan melt an 1/8 of a cup of margarine and the golden syrup. Add the condensed soy milk mixture and cook over low heat for approx 8 minutes. Place 2 tbsp cornstarch in a small bowl, add a few spoon-fulls of the caramel mixture and mix until cornstarch is dissolved. Add this back into the saucepan of caramel and heat, stirring constantly until mixture thickens (be careful to scrap the bottom of the saucepan cos the mixture tends to stick there). The mixture should be very thick. If it hasn’t thickened enough repeat the procedure with another tbsp of cornstarch. Once the caramel is done pour over the base and bake for another 10-12 minutes, until the rim of the caramel is slightly browned. Let the slice cool to room temperature.

Once slice has fully cooled, melt the chocolate in your preferred method, taking care not to burn. Pour evenly over the slice and place in the fridge to set for at least an hour. Check the slice every 10 minutes or so and when the chocolate is still soft but cool enough to keep it’s shape, run a knife just threw the chocolate layer in the sizes that you would like your slices to be (I suggest small squares as it’s very rich). This will stop the chocolate layer from cracking when you try to slice it later. After an hour you can cut the slice to your desired size, and store in a tightly sealed container in the fridge.

This is an easy recipe but doesn't have chocolate topping
Caramel Slices
Ingredients:
7oz/200g./1 cup vegan margarine
4oz/100g./half a cup of sugar
7oz/200g./1 and a half cups self-raising flour
1 and a half teaspoons of ground cinnamon
for the topping:
16oz/450g./2 cups icing sugar
3oz/75g./third of a cup vegan margarine
1 tablespoons of cinnamon
4 tablespoons of golden syrup

Heat oven to 180C. Grease a 20x 30 cm tin and line base and sides. Allow an extra 2cm above each edge. Beat margarine and sugar until light and fluffy. Add sifted flour and ground cinnamon. Mix until combined. Spread on tin and bake for 15 minutes until lightly browned. Cool in pan.

For Topping Combine sifted icing sugar, margarine and syrup in a saucepan and melt. Stir in the cinnamon. Pour on top of the pre-cooked base. Cool in tin before cutting into slices.

I think I need to make this!

Golden syrup is like invert sugar cane syrup. You can substitute corn syrup for it and be fine. Try bulk food stores for powdered soymilk. You can also make if if you can find powdered soy milk. They have it at the Bulk Barn in Ontario, Canada.