Recipe - Chocolate Caramel Square (ULB)

I made these for someone's birthday last week at work and realized that these are perfect for the Days of Unleavened Bread and super easy!! So, I thought I would share :)

Chocolate Caramel Squares (from the Chocolate Box cookbook)
Makes 16

Bottom Layer

1/3 cup soft margarine or/butter
1/3 cup brown sugar
1 cup all-purpose flour
½ cup rolled oats

Caramel Filling

2 Tbsp unsalted butter
2 Tbsp brown sugar
¾ cup condensed milk

Topping

3 ½ oz. semisweet chocolate

Preheat over to 350 degrees. Beat together the butter and brown sugar in a bowl until light and fluffy. Beat in the flour and the rolled oats. Use your fingertips to bring the mixture together, if necessary.

Press the mixture into the bottom of a shallow 8 inch square cake pan.

Bake the mixture in the preheated oven for 25 minutes, or until just golden and firm. Cool in pan. (I threw it in the freezer for a few minutes).

Place the ingredients for the caramel filling in a saucepan and heat gently, stirring until the sugar has dissolved. Bring slowly to a boil over very low heat, them boil very gently for 3-4 minutes, stirring constantly, until thickened.

Pour the caramel filing over the oat layer in the pan and let set.

For the topping, melt the semisweet chocolate and spread it over the caramel. Let set, then cut into squares to serve.