Rocky Road

In a heavy based saucepan, melt the butter, syrup and chocolate ensuring not to burn. Save 125ml of this for pouring over later.

Bash the biscuits in a freezer bag until broken into small pieces and crumbs.

Fold the biscuits and marshmallows into the chocolate mixture and stir.

Put into a 24cm x 24cm tin lined with tin foil and press down with the back of a spoon.

Pour over the reserved chocolate mixture and smooth over the top of the cake mixture.

Refrigerate for 2 hours. Leaving it any longer is pretty impossible but try to make sure it is set hard before being tempted to eat.

Cut into squares or fingers and dust with sieved icing sugar.