In the food processor blend all the base layer ingredients until they are fine and starting to stick. Press into a small grease proof paper lined dish and put in fridge.

Meanwhile mix all the caramel layer ingredient together in a food processor until a thick but still runny sauce is formed.

Take base layer out of the fridge and pour caramel layer on top and place in fridge again.

Allow to set for an hour.

Then mix the chocolate topping ingredients together until smooth. Then take the chilled dish with the two layers in out of the fridge and pour the chocolate over, stirring and pouring as you go. Use the greaseproof paper as a 'guard/'boundary' to stop the chocolate running every where.

Put in fridge until set, apron 30mins. Slice and serve!