Line an 8" square tin with baking paper.
In a large saucepan, melt together the butter, golden syrup and both types of chocolate on a low heat. Keep stirring to prevent melting. Break your biscuits in half/roughly bash them up - you want to keep them fairly chunky!
Once melted, set aside for a few minutes before adding the dried fruit and crushed biscuits. Stir together quickly until mixed together, then pour into the lined tin, pressing into an even layer.
Let set in the fridge for at least an hour/until set - then slice and serve!
