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Categories:Viewed: 100 - Published at: 7 years ago
Ingredients
- 10 ounces semisweet chocolate
- 9 tablespoons unsalted butter, softened
- 3 tablespoons golden syrup or 1/4 cup corn syrup
- 8 ounces digestive biscuits (or other hard, plain cookie) or 8 ounces ginger snaps (or other hard, plain cookie)
- 2 cups mini marshmallows
- 2 tablespoons powdered sugar
Method
- Melt chocolate, butter and golden syrup together over low heat.
- Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs.
- Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9" square pan. Pat out flat. Drizzle reserved chocolate over the top.
- Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.
