Crush the digestive biscuits and crunchie bars in a sealed plastic bag with a rolling pin. Spoon into a large bowl.
250 g Digestive Biscuits, 120 g Chocolate Coated Honeycomb
In another bowl, place the butter, chocolate and syrup and melt in the microwave in 20 second bursts. Stir to make sure everything is melted then pour onto the crushed biscuit mix and combine.
200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
Spoon the tiffin into a 20 x 20cm tin lined with clingfilm and use the back of a spoon to smooth the top.
Sprinkle over the crushed crunchie bars for the topping.
60 g Chocolate Coated Honeycomb
Chill for at least 2 hours before cutting into squares.