Steps
- Line an 8in / 20cm square pan with aluminum foil. Crumble 75g of digestive biscuits and 25g of walnut pieces into a bowl. Snip 150g of pink and white marshmallows into halves or quarters and add them.
- Chop 300g of dark chocolate and 50g of milk chocolate into a heatproof bowl. Gently melt 100g of butter with 2 tablespoons of golden syrup, pour it over the chocolate, and stir until smooth.
- Pour the chocolate into the marshmallow mixture and stir until coated. Spread loosely in the pan without pressing down, leaving the top bumpy. Refrigerate for 1-2 hours, until set.
- Dust with 1 teaspoon of icing sugar and cut into bars or squares.