Ingredients
- 250g digestive biscuits
- 150g milk chocolate
- 150g dark chocolate
- 100g unsalted butter
- 150g golden syrup
- 100g marshmallows
- 75g chocolate bar of choice (optional)
Makes 12 Squares
Baking time: 15 minutes
Prep time: <30 minutes
Method
- Use cling film to line a 20cm shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, marshmallows, and chopped up chocolate bars (optional).
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
