125gms of Soft UnSaulted Butter
3 Tbls of Golden Syrup
Heat gentle in a Pan/Pot
200gms tea bikkies
Put in a bag and bash until rough and chunky.
By now the checkcolate will be ready.
Remove (Spoon out) about 125mls of the chocolate and put in a cearl bowl
Add the Bikkies to the Chocolate
Add about 100gms of mini marshmellows
Mix everything togeather
THen turn the rubble out into about a 9 inch tin
Flatten out, then dribble the 125mls of chocolate over the top.
Put in the fridge over night
THen cut into 24 pieces and dust with icing sugar.
Nom Nom Nom
