In a food processor, add all the Oreos, and blitz to a fine crumb.
Add in the Melted Butter, and mix together.
Press into the bottom of a 9x9" Square lined Tin, and refrigerate for now!
For the Caramel
In a large saucepan pour the Condensed milk, Butter, Sugar, and Golden Syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
The mixture will be ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture!
Pour the caramel onto the Biscuit Base and leave to set for an hour in the fridge.
For the Topping
Once the Caramel has set, melt the chocolate carefully, and pour over the Caramel.
Sprinkle over some crushed/chopped Oreos, and set again till solid!
Once set, cut up into pieces and enjoy!
You can use whatever chocolate you like on the top - I just preferred Milk Chocolate when I made it!
You don't need to move the insides of the Oreos, I just leave them in.
These will last for 1 week+! If its hot, the fridge is better.
If your caramel burns, or splits, the temperature was too hot when making it - next time try a lower temp!