1. gentlt melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10mins.
2.stir the biscuits, marshmellows, milky way and cruchine bar into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it.
cill until hard about 10 mins, then cut into finger.