Step 1: Prepare the Base Melt 65g unsalted butter and 230g mini marshmallows in a pan over low heat (or microwave carefully, stirring often). Once melted and smooth, remove from heat and quickly stir in 110g Rice Krispies until well coated. Press this mixture firmly into your lined 8×8″ or 9×9″ tin. Set aside.

Step 2: Make the Caramel In a saucepan, combine 90g unsalted butter, 100g light brown sugar, 397g condensed milk, 1 tbsp golden syrup, and 1/2 tsp salt. Heat gently, stirring continuously, until the butter melts and sugar dissolves. Bring to a boil, then reduce heat and simmer, stirring constantly, for about 5-10 minutes or until the caramel thickens and turns a deep golden color. (To test readiness: drop a teaspoon into cold water; if it forms a soft ball, it’s ready). Pour the caramel evenly over the Rice Krispy base. Allow to cool and set (about 30 mins in the fridge, or longer at room temp).

Step 3: Prepare the Chocolate Topping Melt 250g milk chocolate and 15g unsalted butter together. You can do this in a heatproof bowl set over a pan of simmering water (double boiler) or in the microwave in short bursts, stirring regularly until smooth. Always be careful not to overheat the chocolate.

Step 4: Assemble and Set Pour the melted chocolate mixture evenly over the set caramel layer. Spread it gently. Let the chocolate set completely. This can be done at room temperature (which is best for preventing Rice Krispies from softening) or for about 30 minutes in the fridge if you’re in a hurry.

Step 5: Cut and Enjoy! Once the chocolate is fully set, carefully lift the slab from the tin using the parchment paper overhang. Cut into squares or bars using a sharp knife. For cleaner cuts, warm the knife in hot water, then dry it thoroughly, before each cut. Store in an airtight container at room temperature for freshness.