Tiffin

1. 1

   1. Place the biscuits into a ziplock bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks. It puts the rocky into the rocky road.

2. 2

   2. Cut up any extra candy or large pieces of fruit into small bites.

3. 3

   3. Melt the chocolate, butter cubes, and golden syrup together in a heavy based saucepan over a low heat, stirring occasionally until the chocolate mix is silky and smooth.

4. 4

   4. Reserve a ladleful of the chocolate mixture.

5. 5

   5. Fold the biscuits, mini marshmallows and extras into the chocolate and mix until everything is coated.

6. 6

   6. Tip the mixture out into a square baking tin (ideally lined with cling wrap or foil), pressing down the mix into the corners.

7. 7

   7. Pour over the reserved chocolate and smooth over with a spatula/spoon/whatever you have at hand.

8. 8

   8. Now for the hard part: refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Resist temptation to eat it all out of the tin.

9. 9

   9. Cut into about 20 squares to serve.

No additional tips available.