You can make the traditional shortbread base but I prefer the biscuit crumb and butter base for the No Bake element.
No Bake Chocolate Caramel Slice
1 packet Arnotts Chocolate Ripple Biscuits, crushed (or 1.3/4 cups of biscuit crumbs)
125gm butter, melted
1 tbs walnuts, chopped
395gm can condensed milk
2 tbs golden syrup
melted chocolate to top
Crush biscuits into fine crumbs, add melted butter and press into a slice tin. Refrigerate.
Mix caramel topping ingredients into a saucepan and stir on a medium heat for approx 8 minutes or until caramel has turned a golden colour. Allow to cool and pour onto refrigerated biscuit base. Drizzle with melted chocolate and store in fridge.
Maybe I'll get back to that Honey Nut Bar and Marbled Marshmallow Slice next time.