Ingredients
-
125g unsalted butter
-
300g dark chocolate
-
3 tbsp golden syrup
-
200g rich tea biscuits
-
100g marshmallows
-
2 tsp icing sugar
Preparation method
- Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.
- Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
- Place the biscuits into a bag and crush them with a rolling pin into small pieces.
- Add the biscuit pieces and crumbs into the melted chocolate mixture
- And add the marshmallows.
- Tip the mixture into a glass pyrex squasre container and smooth the top even
- Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.
- Refrigerate for about two hours or overnight.
- To serve, cut into pieces and dust with icing sugar.