Line a shallow cake tin or 2lb loaf tin with non-stick baking parchment.
Melt butter, chocolate and syrup in a saucepan.
Put the biscuits into a freezer bag and bash with a rolling pin into pieces (not too small).
Add to pan with sultanas and mix well. The mixture should be fairly stiff and not too wet.
Put in a flat tin and press down and level with a palette knife.
Melted chocolate can be spread over if desired.
Chill in fridge and then cut into wedges.
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