125 grams soft butter
300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
3 tablespoons golden syrup
200 grams gluten free tea biscuits, broken into crumbs
100 grams mini marshmallows
1/2 cup chopped nuts (i used fry roasted hazelnuts and chopped peanuts)
1/4 cup threaded coconut
Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows, nuts and coconut.
Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top. Sprinkle with an remaining chopped nuts or coconut is desired.
Refrigerate for about 2 hours or overnight. Cut into 24 fingers and ENJOY