Ingredients:
- 120g butter
- 2 tbsp golden syrup
- 300g leftover chocolate
- 250g broken Digestive biscuits
- 50g Cadbury Mini Eggs
- 130g mini marshmallows
Method:
1. Line a 20cm square baking tin with greaseproof paper or cling film.
2. 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.
3. Add the biscuits, Mini Eggs and marshmallows. Mix well.
4. 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.
5. Allow to cool to room temperature, then place in the fridge to finish setting. Cut into squares to serve.
