Grease a 20cm square tin and line with baking parchment

Melt the yorkie bars and golden syrup together in a bowl over a cauldron of simmering water

Chop the jelly laces into smaller bits

Mix the shredded wheat, ½ the jelly tots and ½ the jelly laces together in a bowl then stir in the melted chocolate mixture.

Pour the mixture into the tin and leave in the fridge to set for at least 1 hour

Cut into bite sized pieces.

Melt the milky bar buttons over a bowl in a pan of boiling water and spoon the melted mixture over the bars

Scatter the remaining jelly tots and jelly worms over the top before the milky bars set