Perfect mid-week treat, great with a cup of tea in the afternoon and uses ingredients straight from the cupboard
Preparation Time – 15 minutes
Cook Time- 5 minutes
Makes – 12
200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g Homecook Dark 72% Cocoa chocolate
2-3 tbsp golden syrup
100g mini marshmallows
icing sugar, to dust
Optional (up to 100g)
raisins, dried cranberries or any dried fruit
honeycomb, broken into pieces
- Place digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and lumps. Set aside.
- In a large saucepan melt butter or margarine, chocolate and golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, mini marshmallows and the additional ingredients, if using, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.