• 225 g (7½ oz) butter
  • 3 tablespoons golden syrup
  • 50 g (2 oz) cocoa powder
  • 125 g (4 oz) digestive biscuits, roughly crushed
  • 200 g (7 oz) marshmallows, each cut into 4
  • 75 g (3 oz) Maltesers, roughly crushed
  • 200 g (7 oz) milk chocolate
  • 200 g (7 oz) plain dark chocolate
  • 4 tablespoons chocolate sprinkles

Melt the butter with the golden syrup and cocoa powder in a bowl over a pan of simmering water. Stir in the biscuits, marshmallows and Maltesers.

Grease a 25 x 18 cm (10 x 7 inch) tin. Chill the mixture in the prepared tin for 15 minutes.

Melt the milk and plain chocolate together in a bowl over a pan of simmering water (see page 10). Remove from the heat. Pour the chocolate over the chilled mixture and scatter with chocolate sprinkles.

Chill for 20 minutes, then cut into slices or squares.

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