Line an 8” square baking tray with greaseproof paper. Place the butter, golden syrup and Cocoa Powder in a pan over a low heat and stir until melted.

Break the Chocolate into pieces and leave to one side. Once the mixture has melted in the pan remove from the heat and pour in the chocolate, stir the chocolate through the mixture until melted. – if it doesn’t completely melt place over the pan back over a low heat until the chocolate has melted.

Add the biscuits, hazelnuts and honeycomb into the melted chocolate mixture and stir until coated. Pour the mixture into the prepared tin and using a spatula or back of a spoon smooth out to cover the base of the tin. Pop into the fridge to set.

Pop the butter, condensed milk, golden syrup, Vanilla Extract and salt into a saucepan and heat gently until the mixture has all melted together. Turn up the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5 minutes until the mixture has thickened and is a creamy fudge colour. 

Pour over your tiffin base and pop back into the fridge to allow the caramel to set for about an hour.

Break the Milk Chocolate into pieces and place in a microwaveable bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each burst until the chocolate is melted. Then melt the White Chocolate.

Pour the melted Milk Chocolate over caramel and blob the melted White Chocolate on top, use a cocktail stick to swirl the white chocolate through the milk chocolate. Finally sprinkle over the Caramel Crunch and pop back in the fridge to set for a couple of hours to set.

Your billioniares tiffin is ready to enjoy, to slice up, dip a knife in hot water and slice up your tiffin!