1. Step 1

    Melt together the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat.

  2. Step 2

    Meanwhile place the biscuits in a plastic freezer bag and crush with a rolling pin until you have coarse crumbs. Fold the biscuit pieces into the chocolate mixture. Leave to cool for 5 minutes before folding in the chocolate coated sweet treats and the fudge pieces.

  3. Step 3

    Tip the mixture into a 20 x 20cm baking tin, level the top with a spatula. Now scatter on the caramel sugar to decorate.

  4. Step 4

    Refrigerate for a minimum of 2 hours, overnight if possible. Break into pieces or cut into squares, to serve.