Place the graham crackers and Golden Oreos in a food processor and pulse until they are crumbs.

Melt the butter in a microwave safe dish then pour into the processor. Give it a few pulses, just enough to combine it with the cookie crumbs.

Line a 9 x 9 pan with parchment paper or foil. Press the cookie crumb mixture into the bottom of the pan and refrigerate while making the caramel.

Pour the brown sugar, butter, and milk into a medium saucepan. Bring to a boil over high heat, stirring constantly.

Reduce heat to medium and use a candy thermometer to heat the mixture until it reaches 240 degrees. Remove from heat.

Remove the cookie crumb mixture from the refrigerator and pour the caramel over top of it. Refrigerate for 20 minutes.

Melt the chocolate and butter in a microwave safe bowl in 30 second intervals, stirring well after each interval. Spread over top of the caramel and refrigerate for at least 2 hours.

When ready to serve lift the cookies out of the pan using the parchment paper or foil. Place on a cutting board and cut into 16 squares.