Chocolate Caramel Squares

Hmm this Recipe was a toughie, its messy but once u get the hang of it its be Very easy..........

So it'l be of three layers,
the last or the 3rd would be a biscuit like layer like in cheesecakes,
the middle or second would be Caramel,
The top or the first would be chocolate.

Step 1: Ingredients

For Bottom or the Crunchy layer -   1/3 cup soft margarine
                                                                 1/3 cup brown sugar
                                                                 1 cup all purpose flour
                                                                 1/2 cup cornflakes(Kellogg's) or rolled oats(better option)

For Caramel Filling -  2 tbsp unsalted butter
                                       2 tbsp brown sugar
                                       3/4 cup condensed milk

For Topping -    7oz/200g  Dark chocolate
                            1oz/25g White chocolate (Optional)
      

Step 2: Layer 3 (bottom)

Preaheat the oven to 350^oF   /  180^oC  for 10 minutes

This is not a cake layer so you dont need a batter it should be like the biscuit layer of cheesecake
 
Put all the ingredients into a bowl and beat with a had beater for about 4-5 minutes.
Then use your hands and mix it.
After that Press it into a 20cm/8 inch shallow square cake pan
Bake for 25 minutes or until golden brown, Let cool completely and move to next step.......

Step 3: Layer 2 (Caramel)

The tricky part You dont want this to be watery nor Too thick
I was unable to put pictures for this cause i cant do 2 things at once(this requires constant stirring)

Put the ingredients into a small pan and in low heat start stirring it the sugar should dissolve and so should the butter,
Once it starts boiling it might start to thicken, keep stirring for 2-3 minutes and take off heat and pour over the biscuit like layer immediately and let set completely before moving to Layer one................

Step 4: Layer 3 (Chocolate)

Keep some water to boil and in that keep a pan and put the chocolate in it and let it melt
DO NOT KEEP CHOCLATE IN A PAN DIRECTLY IN A PAN because it'll stick to it and roast
after its done melting you can pour it over the cooled caramel and let it cool for 5 minutes then pop in freezer for another 10 minutes and then cut into pieces....after that keep the remaining (if any) in the fridge.........................................................

For anyone using the white chocolate you can melt it and direclt pour it and make a 4th layer or using a toothpick feather the white chocolate into the Dark chocolate.......