500 g premium dark cooking chocolate, chopped
½ cup golden syrup
150 g unsalted butter, chopped
3 x 50 g honeycomb chocolate snack bars, chopped
250 g packet Scotch finger biscuits, broken
1 ½ cups chopped walnuts
- Lightly grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
- Place chocolate, syrup and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove and cool.
- Add chocolate bars, biscuits and walnuts to chocolate mixture. Stir to combine. Spoon into prepared pan. Smooth over lightly, leaving jagged, rough edges on surface. Refrigerate overnight, or until set.
- To serve, lift slice from pan. Place on a chopping board. Cut into pieces.