Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper
To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over
Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely
To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes
Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set
Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs
Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows
Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!