125 grams soft butter
300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
3 tablespoons golden syrup
200 grams rich tea biscuits
100 grams mini marshmallows
2 teaspoons icing sugar (for dusting)
Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.
Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Nana went to cook this recipe at Bean’s school. It was a huge hit.