Ingredients:
- 120g butter
- 2 tbsp golden syrup
- 300g leftover chocolate
- 250g broken Digestive biscuits
- 50g Cadbury Mini Eggs
- 130g mini marshmallows
Method:
- Line a 20cm square baking tin with greaseproof paper or cling film.
- Combine the butter, syrup and chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Allow to melt slowly, stirring occasionally.
- Add the biscuits, Mini Eggs and marshmallows. Mix well.
- Transfer the mixture into the prepared baking tin tin. Smooth the top with the back of a spoon, pressing down well to fill any air gaps.
- Allow to cool to room temperature, then place in the fridge to finish setting. Cut into squares to serve.
