Chocolate Macadamia Slice

In a saucepan over medium low heat, melt the butter, sugar, cocoa and golden syrup until the sugar crystals disappear. Stir in the crushed biscuits, nuts and raisins.

Line an 20-cm (8-in) square tin with cling film. Press the mixture into the tin and flatten with the back of a spoon. If using the topping, melt the chocolate over a double boiler, then smooth over the biscuit base. Mark into squares and set in the fridge. Cut when cold.