Note: You will need to chill this for 2 hours, 30 minutes.
120g unsalted butter
¼ cup golden syrup
200g milk cooking chocolate, chopped
250g packet malt-o-milk biscuits, crushed
2 x 50g chocolate covered honeycomb bars, crushed
250g milk chocolate melts
25g vegetable shortening
Lightly grease and line the base and sides of a 20cm x 30cm brownie pan with baking paper. Combine the butter, golden syrup and milk chocolate in a pan, stir over a low heat until butter is melted and mixture is combined. Set aside.
Combine biscuits and honeycomb bars in a large bowl. Add the melted chocolate mixture and stir to combine. Press into the base of the pan.
Place the chocolate melts and vegetable shortening in a separate pan and stir over a low heat until combined. Pour over the slice and spread with a spatula. Chill until firm. Cut into fingers and chill until required. Top with extra chopped honeycomb bar to serve if desired.