Step 1

Preheat oven to 180/160 fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Place crispbread over the base of the prepared pan in an even layer.

Step 2

Combine the sugar and butter in a small saucepan. Cook, stirring, over medium heat until butter melts and the mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.

Step 3

Pour the sugar mixture evenly over the crispbread. Place in the oven and bake for 5 minutes or until sugar mixture is bubbling.

Step 4

Pour the dark chocolate over the crispbread and use a palette knife to smooth. Set aside until set.

Step 5

Drizzle over white chocolate and sprinkle with M&M’s and cachous. Set aside until set completely. Break into pieces to serve.