These are super quick and easy to make and can be adapted to suit what you have in the cupboards. I’ve used these in the past as a good way to use up Christmas or Easter chocolate. I’ve used bog standard supermarket own brand chocolate in this recipe, but use what you have.
If you are trying to amuse little hands, kids enjoy helping make these. This is an ever changing recipe, and in the past I’ve used everything from jelly beans, and honey comb to mini crème eggs. Your job is to find your favourite combination, or use this recipe to clear out all temptation you have lurking after the holidays.
600 grams Chocolate (I used a mixture of milk and dark chocolate)
50 grams Butter
2 Tbsps. Golden syrup
10 Rich Tea or digestive biscuits
10 Marshmallows (I cut these in half, but you can leave them whole if you prefer)
- Break up the chocolate into small squares and put in a bowl with the butter and golden syrup
- Place the bowl over a pot of simmering water, make sure the bowl doesn’t touch the water (you can melt the chocolate in the microwave, but I prefer to do it this way)
- Stir occasionally as the chocolate melts.
- In a separate bowl, break up the biscuits, and add the malteasers, and marshmallows
- When the chocolate has melted, pour two thirds over the biscuit mix. Stir the biscuit and chocolate mix well. Line a 15cm x 15cm tin with parchment paper, and press the mixture into the tin.
- Cover the mixture with the remaining third of the chocolate to create a layer of chocolate on top. Allow to cool for 1 hour, and this cut into bars (makes 16)