300g milk chocolate, broken into pieces
3 tbsp golden syrup
150g rich tea biscuits, roughly crushed (or any crisp biscuit you like, chocolate chip cookies work well)
150g mini marshmallows
Icing sugar to decorate (optional)
A square silicone cake pan is perfect for this, but if you don't have one, then grease and line a 9" (24cm) cake tin.
In a large saucepan, heat the chocolate, butter and syrup over a low heat until melted, then remove from the heat. You could also microwave it in a large mixing bowl, checking and stirring every 20-30 seconds.
Add the crushed biscuits and marshmallows to the melted chocolate mixture and stir to combine thoroughly.
Tip the mixture into the prepared pan and use a wet palette knife to smooth the top.
Chill for a couple of hours to set the chocolate, then cut into bars or squares. Dust with a little icing sugar if desired.
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