butter, brown sugar and golden syrup into a heavy based saucepan and melt over a gentle heat until the sugar is dissolved. add the condensed milk and stir continuously until the caramel comes to a gentle boil – continue to simmer for 3 minutes. pour the hot caramel over the crumb base and smooth over the top – allow to cool.
to finish, melt the chocolate gently in the microwave or in a bowl over a pan of hot (not boiling) water. spread the melted chocolate over the cooled caramel and leave to set completely.
cut into squares or fingers to serve.
place the chocolate and double cream in a saucepan and melt 