Chocolatey Goodness

Name: Chocolatey Goodness
Total time: 600 s
Yield: 24 give or take
Cuisine: British
Ingredients: 300 g high quality dark chocolate; 150 g golden syrup; 100 g butter; Small packet plain digestives; Whole pot of glace cherries; Good handful or two of mini marshmallows

Megan Naylor @cook_7267667

This probably couldn't have more sugar in (although that sounds like a challenge!) - it's a modified Annabelle Karmel that we made as Christmas pressies a few years ago and comes out a few times a year still. You can change it to suit you - the type of chocolate, biscuit and other fillings are all completely interchangeable, so have a play - just ready yourself for some serious sweetness.

Megan Naylor @cook_7267667

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Ingredients

10 min prep

24 give or take

300 ghigh quality dark chocolate
150 ggolden syrup
100 gbutter
Small packet plain digestives
Whole pot of glace cherries
Good handful or two of mini marshmallows

Saved

Steps

10 min prep

1

Melt the chocolate, butter and syrup in a bain marie. Take care to melt it slowly over a low heat and to not stir very much.
2

Crush the biscuits - you want fair size chunks so don't get too over-zealous.
3

Tip the biscuits into the melted mixture, add the cherries and marshmallows and give it a good stir, taking care to get an even distribution of the various ingredients.
4

Line a tray (30x10x4-ish) with baking parchment or cling film
5

Smush the chocolate mixture into the tin, pressing it down firmly with the back of a spoon/fork/implement.
6

Pop in the fridge overnight
7

Cut into your desired shape and size - and decide how much you're willing to share!