Mix the dry ingredients for the base and mix well. Add melted butter and stir again. The mixture was prepared crumbly and slightly dry. Pour into greased and pre littered with oven baking paper tray. Spoon is pressed and smoothed well. Basis bake in a preheated 180 C oven for 10-12 minutes until golden and swell slightly. Remove and allow to cool for 10-20 minutes.   While the base cools, prepare caramel layer. In court on medium heat put the butter and golden syrup or honey. When the butter has melted add the condensed milk and the mixture is stirred constantly for 9-12 minutes, until thickened caramel. Finished caramel is poured onto the substrate and distribute evenly and smoothed. Again bake in preheated oven at 180 C for 10-12 minutes until crust catch light. Cake was allowed to cool to room temperature.   Finally, prepare the chocolate layer - the chocolate is melted in a water bath. Well water is the water bath should not boil, just simmer and chocolate is broken in advance. When the chocolate is melted almost completely - there are still a few remaining pieces - remove from heat and dorazsheetva to melt completely. Pour into the cake with a spatula or spoon is smoothed to an even layer. Put it in the refrigerator for about 30 minutes.   When the chocolate is wrapped a lightly cake cut into squares. This happens as the knife that cut warm as before each section is immersed in hot water. Cake Store in tightly sealed box in the refrigerator.       * Best suited for such quantities tray sizes between 20x20 and 20x30 cm.   * If you use honey instead golden syrup not overfill spoons - they must be almost equal.   * If you use milk chocolate glaze - can reduce the sugar a little at the base.