Start by making the caramel.
Put the dates in a bowl and cover with boiling water. Leave them to soak for at least 15 minutes
While the dates are soaking make the cookies
Beat the softened margarine or butter with the syrup until smooth and fluffy
Add the flour and beat to combine
Remove the sticky dough from the bowl, wrap in clingfilm and chill for around 30 minutes
Once the chilling time is complete remove ping pong sized balls of dough roll into a ball. Place on a lined baking tray and lightly flatten into a disc shape
Repeat with all the dough, leaving small spaces between the cookies
Bake in a pre-heated oven at 190 degrees/170degree fan/ gas mark 5 for 12 - 15 minutes until golden then leave on the tray to cool
While the biscuits are cooling make the caramel by adding the ingredients to a hand held blender or food processor and blending until completely smooth. This may take a while and require lots of scraping down of the sides!
Finally make the chocolate topping by gently heating the ingredients in a bowl above a saucepan of boiling water (or melt some chocolate you bought in the same way, with a little butter margarine to help the melting process)
To assemble, make sure the cookies are cold. Top with a teaspoon of caramel sauce and then a teaspoon of chocolate sauce. Allow to cool before eating