225g plain chocolate, broken into pieces
2 tb sp golden syrup
225g ginger biscuits, oat biscuits and rich tea biscuits
100g Maltesers
100g glacé cherries, sultanas, cranberries or other dried fruit
100g marshmallows, mini or cut up large ones
8in x 8in cake tin, lined with greaseproof paper.
Put the butter, chocolate and golden syrup into a pan and gently warm.
Press the mixture into the tin using a palette knife. Pressing harder will get the mixture to stick together better. Pour the remaining chocolate over the top and spread.
Refrigerate until well set.