Rocky Road Crunch Bars

Ingredients

• 1 stick plus 1 tablespoon soft unsalted butter
• 10 ounces semisweet chocolate, broken into pieces
• 3 tablespoons golden syrup or 1/4 cup corn syrup
• 8 ounces plain hard and crunchy cookies
• 2 cups mini marshmallows
• 2 teaspoons powdered sugar

Directions

Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.

Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.