Preheat your oven to 300°F (150°C) and line a 9x13-inch pan with aluminum foil for easy removal. In a mixing bowl, combine the crust ingredients and mix until crumbly, then press into the prepared pan. Bake for about 40 minutes, until golden brown.

While the crust bakes, melt the caramel ingredients in a saucepan over low heat, then increase heat to medium-low and simmer until it reaches 235°F. Stir in heavy whipping cream and heat back to 235°F.

Once the caramel is ready, remove from heat, cool slightly, and pour over the cooled crust, spreading evenly. Chill in the refrigerator for 45-60 minutes until set.

Melt the chocolate with heavy whipping cream in a microwave-safe bowl, stirring until smooth. Pour over the caramel layer and smooth it out evenly.

Refrigerate for 3-4 hours until the chocolate layer is set. Lift out using the foil edges, cut into bars, and serve.