Rocky Road

Makes 12 bars

Ingredients

• 60g soft butter
• 150g dark chocolate, broken into pieces
• 1 1/2tbsp golden syrup
• 100g gluten free rich tea biscuits (I used Schar)
• 50g mini marshmallows
• 1tsp icing sugar, for dusting

Method

• Melt the butter, chocolate and golden syrup in a saucepan. 
• Place the biscuits into a plastic bag, eg. a sandwich or freezer bag and crush them with a rolling pin. I like to have pieces of biscuit as well as crumbs. 
• Fold the biscuits into the mixture and then add the marshmallows. 
• Tip the mixture into a medium-sized foil tray and smooth the surface out using a spatula (this way it will look much neater).
• Refrigerate for about 2 hours, or overnight.
• Cut into 12 pieces and dust with icing sugar.