150 g (5 oz) butter

200 g (7 oz) milk chocolate, broken into chunks

200 g (7 oz) dark chocolate, broken into chunks

4 tbsp golden syrup

150 g (5 oz) digestive biscuits, roughly crushed

75 g (3 oz) mini marshmallows

400 g (14 oz) Rolos

250 g (9 oz) white chocolate, melted

Cook Mode Prevent your screen from going dark

Line a baking tray with baking paper and set aside.
In a large saucepan, melt the butter, milk chocolate, and dark chocolate together with the golden syrup over a very low heat, stirring until smooth and glossy.
Allow the mixture to cool for about 5 minutes so it’s lukewarm.
Stir in the crushed biscuits, mini marshmallows, and about 350 g of the Rolos until evenly coated.
Pour the mixture into the prepared tray and spread it out evenly.
Pour the melted white chocolate over the top and smooth with a spatula.
Press the remaining Rolos into the white chocolate for decoration.
Chill in the fridge for at least 2 hours or until firm.
Cut into squares using a sharp knife and serve.

Use a mix of milk and dark chocolate for the best balance of sweetness and richness.

Substitute Rolos with other caramel-filled chocolates like Caramel Kisses or Dairy Milk Caramel.

For a sweet-and-salty twist, add crushed pretzels or salted peanuts.

Ensure the chocolate mixture cools slightly before adding marshmallows to prevent melting.

Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.