Beat together the margarine and brown
sugar in a bowl until light and fluffy. Beat in the flour and rolled
oats. Use your fingertips to bring the mixture together if necessary.
Press the mixture into the base of a
shallow 20cm square cake tin.
Bake in a preheated oven at 180 degrees
Celsius for 25 minutes or until just golden and firm. Cool in the tin.
Place the ingredients for the caramel
filling in a pan and heat gently. Stir until the sugar has dissolved
and the ingredients combined. Bring to the boil over a very low heat,
then boil gently for 3-4 minutes, stirring constantly until thickened.
Pour the caramel filling over the
biscuit base in the tin and leave to set.
For the topping, melt the dark chocolate
and spread over the caramel. Melt the white chocolate and pipe lines
of white chocolate over the dark chocolate. Using a cocktail stick or
a skewer, feather the white chocolate into the dark chocolate. Leave