Place the Unsalted Whirl Butter Alternative, golden syrup, instant coffee, cocoa powder and the amaretto into a saucepan and warm to combine all the ingredients together.
Add the dark and milk chocolate, allow to melt gently, then remove from the heat.
Cool slightly before adding the chopped biscuits and half the white chocolate drops, folding it all together to coat the biscuits in the chocolate mix.
Put the mixture into a 20cm square cake tin lined with parchment paper. Pressing the mixture into the corners and smoothing the surface, sprinkle over the remaining white chocolate drops
Leave in the fridge to set for at least 2 hours before turning out onto a chopping board.
Dust with top with cocoa powder and cut into 16 squares.
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