Rocky Road Squares
ready in 2 h. 15 min.
Line a 24 cm|9" square baking tin with non-stick baking paper.
Heat the butter, chocolate and golden syrup in a large pan over a low heat until melted. Remove from the heat.
Stir in the crushed biscuit pieces, nuts and marshmallows. Tip the mixture into the tin and smooth the top with a wet knife.
Chill for about 2 hours until firm enough to cut into pieces.