Cruzie Slice

base:
1 packet of malt biscuits
100g butter
½ tin of condensed milk

Mix all ingredients and press into a foil-lined tin/lasagne dish.

top:
½ tin condensed milk
50g butter (cut into small cubes)
2 Tablespoons brown sugar
1 Tablespoon flour
1 Tablespoon golden syrup
rice bubbles

Mix all ingredients (except rice bubbles) in a small pot.
Heat gently until blended.
Bring to boil, stirring constantly then simmer for one minute.
Add rice bubbles, mix well.
Press on top of the still-warm base.

Cut into small pieces when set.