Recipe

300g Digestive Biscuits or Shortbread
200g Butter or Margarine
300g Dark Chocolate (70% Cocoa ideally)
5tbsp Golden Syrup
100g Mini Marshmallows (or regular, chopped)

1. Line a 12" x 9" tray with Baking Paper.

2. Melt the Butter in a saucepan over a low heat. Meanwhile, crush the Biscuits/Shortbread in a bowl or a freezer bag. They should be broken up into an even mix of everything between powder and lumps the size of your fingertips.

3. Once the Butter is completely melted, stir in the Dark Chocolate and Syrup until melted and there are no lumps of Chocolate visible. Set aside to cool until only slightly warm.

4. In a large mixing bowl, stir the Chocolate mix into the crushed Biscuits, then add the Marshmallows until everything is evenly covered.
4.5. During this step, you can add other ingredients, such as Honeycomb, Dried Fruit and Nuts (up to 100g).

5. Transfer the mixture into your lined baking tin, spreading it out evenly. Chill in the fridge for up to two hours and cut to desired portions.

Note
- The amount of Biscuit/Shortbread is up for debate. I think I was a bit overzealous in crushing mine, and I found it wasn't 'Biscuit-y' enough since half of it was ground to powder. Maybe go for 350g, or don't crush it up as fine as I ended up doing.