Begin by resting a heatproof bowl over a pan of simmering water. Add butter, chocolate and golden syrup, heat to melt together. Allow the mixture to melt, stirring it occasionally.
While it's melting, put the digestives in a sandwich bag and give them a good bash with a rolling pin or the back of a soup ladle.
Once the chocolate mixture is melted completely, remove from the heat and tip the biscuits in. Stir together until the biscuits are evenly coated.
Leave it for a few minutes while you grease a 20cm (8inch) square tin. Tip the mixture into the baking tin, patting it down as evenly as possible. Sprinkle over the sugar strands.
Leave it out for 10 minutes, then transfer to the fridge for at least 2 hours. Eat whole if the break-up was bad, or cut into squares and share with a friend over tea and sympathy.
Be careful not to smash the biscuits up too small or you'll end up with crumbs, not bits! Also try different chocolates, adding extra raisins or nuts to suit your taste.
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