Step 1

Line an 18cm x 25cm slice tin with baking paper. In a food processor, blitz 2/3 of the biscuits into a fine crumb. Transfer to a bowl. Break or chop remaining biscuits into small pieces and add to bowl with crumbs. Combine butter, golden syrup and condensed milk in a saucepan over gentle heat and stir until butter has melted. Add to biscuits and mix well. Press evenly into prepared tin, smoothing the top.

Step 2

Melt Caramilk in the microwave in short bursts until smooth. Pour over biscuit base. Refrigerate for 1-2 hours until chilled and set.