Make the crispy chocolate base

• Melt part of the milk chocolate with part of the Nutella in a saucepan over low heat.
• Stir the Coco Pops into the melted chocolate mixture until evenly coated.
• Press the mixture firmly into a lined baking dish and chill in the fridge until set.

Cook the caramel

• Melt the butter, caster sugar and golden syrup in a saucepan over medium heat.
• Stir in the condensed milk and simmer gently, stirring constantly, until thick and golden.
• Pour the caramel over the set base and smooth the surface.

Add the chocolate topping

• Chill the caramel layer in the fridge until firm.
• Melt the remaining milk chocolate and spread it over the caramel.
• Drizzle the remaining Nutella over the top and feather it with a skewer.

Set and slice

• Chill the whole tray until the chocolate is fully set.
• Cut into squares with a warm knife and serve.