125g/4½oz soft unsalted butter
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
Coming up soon on Rosie Bakes A 'Peace' of Cake - A new Halloween Coffin Cake for Oct '08.