Chocolate Marshmallow Fingers (adapted & modified from Cakes & Bakes)
Ingredients
350g digestive biscuits
125g dark chocolate, broken into pieces
225g butter
25g castor sugar
2 Tbsp Cocoa powder
2 Tbsp Maple syrup
55g mini marshmallows
100g white chocolate chips
Method
1) Crush digestive biscuits into small pieces.
2) Put chocolate, butter, sugar, cocoa powder & maple syrup in a saucepan & heat gently until melted. Remove from the heat & leave to cool slightly.
3) Stir the crushed biscuits into the chocolate mixture until well mixed. Add the marshmallows & white chocolate chips & mix well.
4) Pour the mixture into a 8" square cake tin & chill in fridge for 2-3hrs until set. Cut into pieces before serving.
