• Preheat oven to 180 deg C. Grease and line a 20 cm x 30 cm baking tin with baking paper.

For the base:

• Combine all the base ingredients in a large glass bowl. Using your tips of the fingers, mix butter with flour and sugar to give it a crumbly texture. And slowly keep kneading till you get a smooth dough (without adding water or milk). Refrigerate the dough for 15 min.
• Roll the dough into 1/2 inch thin sheet using a bit of dry flour and place it on the baking tin. Refrigerate again for 10 min and then bake for 15 to 20 min until light golden.
• Reduce the oven temperature to 150 deg C.

For the topping:

• Keep the chocolate for melting on a double boiler.
• Using an electric cake beater mix together Dreamwhip powder, milk, caramel powder, and sauce. Beat in melted chocolate and the eggs, mix until well combined. Fold through the nuts. Adding nuts is optional, If you wish you can make the bars without nuts.
• Pour the topping mixture onto the precooked base and return to the oven and bake for 30 minutes, until set. Let the dish cool before cutting into bars.