3/4 – 1 packet Milk Arrowroot Biscuits (broken into rough pieces)
1 tin condensed milk
2 tbsp golden syrup
200g dark chocolate, melted
On low heat, combine the butter, golden syrup and condensed milk. Continue stirring until the mixture is golden, quite thick and coming away from the sides of the saucepan. Add the broken biscuits and mix well. Put some grease proof paper in a tin (e.g. lamington tin) and spread the mixture out (not easy to do due to the biscuit chunks, but you will get there in the end!). Top with melted chocolate and refrigerate. You should leave it in the fridge for a good few hours before cutting and peeling away the grease proof paper.