- Prep Time:
- 15 min
- Inactive Prep Time:
- 2 hr 0 min
- Cook Time:
- --
- Level:
- Easy
- Serves:
- 24 servings
Ingredients
- 1 stick plus 1 tablespoon soft unsalted butter
- 10 ounces semisweet chocolate, broken into pieces
- 3 tablespoons golden syrup or 1/4 cup corn syrup
- 8 ounces plain hard and crunchy cookies
- 2 cups mini marshmallows
- 2 teaspoons powdered sugar
Directions
Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.
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