• 125g unsalted butter

  • 300g dark chocolate

  • 3 tbsp golden syrup

  • 200g rich tea biscuits

  • 100g marshmallows

  • 2 tsp icing sugar

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