125g softened unsalted butter
300g dark chocolate
3tbsp golden syrup
200g rich tea biscuits (crushed)
100g mini marshmallows
Heat the butter, chocolate and syrup in a heavy based pan, over a low heat. Remove from heat when melted and scoop out about 125g (I scooped out about half a cups worth) and keep to one side.
Fold in the marshmallows and the crushed biscuits.
Tip the mixture into a 9" square tin and smooth out the top.
Pour over the reserved mixture and smooth out.
Refrigerate for a minimum of 2 hours, preferably overnight.
Dust with icing sugar and........