Line a 9 inch /23cm springform tin with a layer of greaseproof paper

Put the chocolate, butter & golden syrup in a glass or metal bowl over a pot of simmering water and gently stir until its all smoothly combined [mv_img id="459"]

Break the biscuits & crunchie bars up into bit sized pieces.

Combine the biscuits, raisins, marshmallows and crunchies in a large bowl. [mv_img id="458"]

Pour the melted chocolate mixture over the dry ingredients, give it a good thorough stir and transfer to the prepared tin. [mv_img id="460"]

Put it directly into the fridge until fully set 2-4 hours.

Suggested toppings are chocolate ganache topped with lindt truffle balls and drizzled with melted white chocolate.