Line a 20cm square pan (doesn't have to be square) with non-stick baking paper.

Place the condensed milk, butter, brown sugar and golden syrup in a 3 litre (12 cup) heat resistant bowl.

Cook, uncovered for 10-12 minutes, stirring every 2 minutes, on medium-high/650 watts/70%, or until bubbles appear over the whole surface of the mixture.

Add the chocolate and stir until smooth and well combined. Pour immediately into the prepared pan. Place in fridge for one hour or until firm.

Once firm, cut into small squares and store in an airtight container in the fridge. Yum!