500g premium dark cooking chocolate, chopped
½ cup golden syrup
150g unsalted butter, chopped
3 x 50g Violet Crumble chocolate bars, chopped
250g packet Scotch Finger biscuits, broken
1½ cups chopped walnuts
Lightly grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
Place chocolate, syrup and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove and cool.
Add chocolate bars, biscuits and walnuts to chocolate mixture. Stir to combine. Spoon into prepared pan. Smooth over lightly, leaving jagged, rough edges on surface. Refrigerate overnight, or until set.
To serve, lift slice from pan. Place on a chopping board. Cut into pieces.