Chocolate Caramel Squares

Beat butter and sugar until light and fluffy.

Beat in flour and oats.

Press mixture in the bottom of a shallow 8 inch pan.

Bake for 25 minutes at 180*C.

Place ingredients for caramel filling in a pan and heat gently stirring until sugar has dissolved and ingredients combine.

Bring to a boil over very low heat and keep boiling for 3 - 4 minutes until thick.

Pour over the cooked base and let it cool in refrigerator for half an hour.

Then melt chocolate and pour on top.

Melt white chocolate and decorate. Serve it.