125g soft butter
300g dark chocolate 70% cocoa solids – broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2 handfuls of dried cranberries
2 tsp icing sugar – for dusting
chuck all the butter, chocolate and golden syrup into saucepan and melt. pour about 125ml of this melted mixture into a cup or pot and put to one side.
put the rich tea biscuits in a bag and bash with a rolling pin. you want a good mixture of crumbs and chunks of biscuit.
pour the crumbs into the melted chocolate in the saucepan and fold. then mix in the marshmallows and a couple of handfuls of cranberries.
line a flat tray with cling film and spoon mixture in and flatten as best you can. pour over the 125ml of chocolate that you put to one side and smooth over the top.
pop into the fridge for at least 2 hours or overnight.
chop into fingers or squares what ever you fancy and then dust with icing sugar
easy peasy lemon squeezy