Ingredients
Method
- Line an 8x8-inch tin with parchment paper, ensuring 2 cm overhang.
- Combine chocolate, butter, and syrup in a saucepan. Stir over low heat until melted and glossy, then remove from heat.
- Crumble biscuits, then gently mix in Rolos and mini marshmallows by hand.
- Pour the chocolate mixture over the dry ingredients. Stir until fully coated, being careful not to smash Rolos.
- Press mixture firmly into the tin using a palette knife. Refrigerate for 3 hours (or until firm). Avoid moving for the first 90 minutes.
- Lift using parchment overhang and cut into 64 (2x2 cm) pieces.
Notes
Use margarine for a dairy-free version.
Swap semi-sweet chocolate for dark chocolate (60% cocoa) for richer flavor.
Store in an airtight container for up to 3 days.
Chop large marshmallows if used instead of mini ones.
Swap semi-sweet chocolate for dark chocolate (60% cocoa) for richer flavor.
Store in an airtight container for up to 3 days.
Chop large marshmallows if used instead of mini ones.