INSTRUCTIONS

1. Preheat the oven to 150°c. Grease and line a 20x20cm tin with parchment paper
2. Add the biscuits to a food process and blitz until a fine crumb forms. Add the oats and melted butter, pulse until combined
3. Spoon into the prepared tin, pressing down to form an even layer. Bake for 12 minutes, then remove from the oven and set aside
4. To make the caramel, add all the caramel ingredients into a saucepan and place over a low heat. Once the butter has melted, turn the heat up slightly until it begins to bubble. Gently bubble the mixture whilst continuously stirring for 5-8 minutes
5. Pour the caramel over the biscuit layer and spread out evenly. Place in the fridge for 2 hours
6. Carefully melt the chocolate in a Bain Marie or in the microwave, pour this over the caramel layer and spread out to form an even layer. Press the broken up biscuits into the chocolate and decorate with edible gold leaf and gold dust
7. Place in the fridge for a further 4 hours before cutting into 16 squares