Method

Preheat oven to 180°C and line a 20cm square cake pan with baking paper.

Place all ingredients for the base together in a large bowl and stir until combined.

Press mixture into the prepared pan with the back of a spoon.

Bake for 15 minutes or until lightly browned and let it cool.

Put the condensed milk, butter and golden syrup into a medium sized saucepan and bring to the boil.

Reduce heat and stir until caramel thickens.

Spread the mixture over the base and refrigerate approx. 3 hours.

Melt chocolate in a small saucepan over very low heat, and stir frequently.

Spread melted chocolate over the caramel and return to the fridge until set (about 20-30 minutes).

Using a hot, dry knife cut into bar slices to serve.