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225g/8 oz butter, unsalted
100g/4 oz plain chocolate,
broken into pieces
2 tbsp Lyle’s Golden Syrup
2 tbsp cocoa powder
2 tbsp Tate & Lyle Caster Sugar
100g/4 oz Maltesers®
100g/4 oz mixed milk and white chocolate chips
100g/4 oz mini marshmallows
225g/8 oz ginger biscuits, broken into pieces Tate & Lyle Icing Sugar to dust |
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Instructions
1. Line a 20 cm/8in square cake tin with baking parchment.
In a small pan heat the butter, plain chocolate, Lyle’s Golden Syrup, caster sugar and cocoa powder. Once melted together leave to cool for 10 minutes.
2. In a large bowl place the Maltesers®, milk and white chocolate chip, mini marshmallows and ginger biscuits and bind together with the melted chocolate sauce. Pour into the lined tray and leave to set in the fridge for a minimum of 2 hours. Remove from cake tin and slice into 16 snack-sized bars. Dust with
icing sugar to serve. |
