What You’ll Need:

• 200g chocolate digestive biscuits
• 200g tiny marshmallows (because the big ones are a pain to chop up)
• 200g dark chocolate (at least 72% cocoa solids)
• 2tbs golden syrup

What To Do:

• Crush the digestive biscuits (I put them in a bag and hit them with a meat tenderiser) and put them in a large bowl, along with the marshmallows. Melt the chocolate. The best result is over a pan of hot water rather than microwaving. Warm the golden syrup and combine syrup and chocolate with biscuits and marshmallows. Are you absolutely sure it’s chocolatey enough? If not, melt a bit more and add that in, too.
• Grease a shallow baking tray. I use a silicone one and give it a quick burst with one of those oil sprays. Spread your mixture evenly onto the baking tray and press it down with the back of a wooden spoon. If the mixture sticks annoyingly to the spoon, use a large metal one you’ve warmed in hot water first.
• Mark the mixture into small squares then chill in the fridge.

Recipe by Sue Moorcroft. Books can be pre-ordered here.