MAKES 25 PREP 10 MINS + CHILLING COOK 20 MINS
Line a 20cm square cake pan with baking paper, extending paper 3cm from each edge. In a bowl, combine 250g packet plain chocolate biscuits, crushed, and 150g melted butter. Press firmly into base of pan. Chill 10 mins.
FILLING In a saucepan, combine 395g sweetened condensed milk, 125g unsalted butter, chopped, 1/ cup caster 3 sugar and 1/ cup golden syrup on 3 low, stirring, until sugar has dissolved. Increase heat to medium, simmer, stirring constantly, 10 mins until caramel in colour. Remove from heat. Pour into prepared pan. Chill 3 hours until firm. Remove slice from pan using baking paper. Cut into 4cm squares. Line a tray with baking paper and place a rack on top. In a bowl, melt 150g milk chocolate melts until smooth. Dip each caramel square halfway into chocolate, tap on side of bowl to remove excess chocolate (see tip). Transfer to rack to set.