Line an 8×8 tin with greaseproof paper or tinfoil

Starting with the base, melt the butter and golden syrup

Place the digestives into a blender and blitz until fine crumbs. Add the biscuits to a medium bowl and pour on the melted butter and mix well until the biscuits are fully coated

Place into the lined tin and press down well with the back of a spoon, making sure the biscuits are well compacted together

Set aside to harden while you make the rest

Next for the Mars layer, place the Mars bars, butter, milk chocolate and into glucose syrup into a medium bowl.

Place the bowl over a pan of barely simmering water and keep over a low heat until melted. *stick with this. The Mars bars kind of look like they’ll split, but keep stirring with a whisk and you’ll see the ingredients coming together. It should be a silky smooth mixture before you take it off the heat

Once melted fully, add the maltesers in and stir well

Place the Nutella on top of the biscuit base and spread all over the base until you have a nice coating *don’t be tempted to skip the Nutella, you need it to bind the two layers together.

Pour the Mars mixture on top of the Nutella and press it well into the tin using the back of a metal spoon making sure it’s pressed well down and level on top