Take a tin, mine is 18 x 28cm and 5 cm deep, grease and line with baking paper. You will need to line the base and the sides, allow little overhang, around 2-3 cm.

Melt 75 grams butter in a pot over a medium heat.

Add the butter to the biscuits in the food processor. Process until combined.

You want the mix to feel like wet sand, IF you feel like you might need a little more melted butter, add 10 grams at a time here and mix again.

Tip the mixture into the prepared tin and press in firmly. I like to use the back of a spoon and then the back of a 1/3 cup measure to get into all the spots and make it level. Cover and place in the fridge for 20 minutes to chill while you prepare the topping

In a pot over a medium-low heat, add 50grams butter, condensed milk and sugar and cook, stirring until sugar has dissolved, around 10 minutes. Increase the heat a little to a medium heat, keep cooking, stirring constantly until it thickens and is golden, around 10 minutes.

Pour over the chilled base.

Scatter over the cut honeycomb bites.

Set aside to cool for 5 minutes, then cover and place in the fridge.

Leave to set for minimum of 3 hours or overnight.

Cut into bars and serve.