100g butter, roughly chopped
300g dark chocolate, broken into squares
3 tbsp golden syrup
140g Rich Tea biscuits, roughly crushed
12 kosher pink marshmallows, quartered using scissors
2 x 55g either Maltesers, Milky Way or Crunchie
Gently melt the butter, chocolate and syrup in a large pan over a low heat, stirring frequently until smooth, then cool for about 15 minutes.
Stir the crushed biscuits and sweets into the pan until well mixed, pour into a 17cm square tin lined with non-stick baking paper and spread the mixture to roughly level it.
Chill until hard and then take out of tin and remove paper.
Cut into fingers.