 Ingredients
125g butter
½ cup sugar
1 egg
1 tablespoon golden syrup
1 tablespoon cocoa
1½ cup flour
1 teaspoon baking powder
2 cups Big Bugs 'n' Mud
 Cream butter & sugar. Add egg and golden syrup beat well. Add dry ingredients and press into a sponge roll tin. Cook at 180ºC for about 8 mins. Heat a tin of caramel condensed milk (in another container not the tin!) in the microwave on med power until warm and stir until smooth. Spread onto the partially cooked base and spread with Big Bugs until all the caramel is covered with a thin layer. Press into the caramel with a fish slice then return to the oven and cook a further 15 minutes.
Optional – cover with 375g of melted chocolate buttons or warm thin chocolate icing, once it is cooled slightly.
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