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1
Make sure you have a foil tart platelet handy-round or square, whatever you prefer. (I use round.)
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2
Prepare a bain-marie (a pot of steaming water with a bowl over the top to use to melt chocolate). Keep it on medium heat, as you don't want the chocolate to melt too fast and burn.
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3
Place chopped dark chocolate, unsalted butter and golden syrup into the bowl on top of the bain-marie.
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4
Break the biscuits into a large mixing bowl, add mini marshmallows and mix roughly by hand.
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5
Keep an eye on the melting chocolate and stir until you have a rich, glossy melted chocolate (heavenly) concoction.
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6
Remove from heat.
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7
Taking care to ensure that at least one third of your melted chocolate mixture remains in the bowl (i.e. keep it!), pour chocolate over your broken biscuit/marshmallow dry mix.
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8
Stir to coat all biscuit pieces and marshmallows, then press into foil tart platelet. Press down firmly and try to compact pieces as much as possible.
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9
Pour the remaining one third of melted chocolate over the top, to form a smooth chocolate topping.
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10
Refrigerate for approximately 10 minutes (or until ready to serve).
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11
Makes at least 10 slices (if you're using the round platelets), depending on how big a piece you cut!
