Rocky road

• 125g soft butter
• 200g dark chocolate drops
• 100g milk chocolate drops
• 3 tbsp golden syrup
• 200g rich tea biscuits
• 100g mini marshmallows
• 2 tsp icing sugar

1. Melt the butter, chocolate and golden syrup in a saucepan. Put 125ml of the melted mixture to one side.
2. Put the biscuits into a freezer bag and crush them with a rolling pin so you have some crumbs and pieces of biscuit.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
4. Tip into a foil tray 9 inch square and flatten with a spatula. Then pour the remaining 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
5. Pop in a fridge for at least 2 hours (or overnight).
6. Cut into squares and dust with the icing sugar using a small sieve.