for the base
- 240g digestives (I used dark chocolate digestives)
- 2 tbsp golden syrup
- 80g butter
- 1 tbsp cocoa powder
for the marshmallow
- 60ml water
- 12g powdered gelatine
- 220g caster sugar
- 80ml golden syrup
- 1 tbsp of corn flour mixed with 1 tbsp of icing sugar
(the marshmallow recipe is adapted from Delicious magazine, find the original recipe here)
for the topping
- 100g good quality milk chocolate
- 200g good quality dark chocolate
put the biscuits in a food processor and blitz until you have fine crumbs.
Melt the butter and golden syrup together and pour over the biscuit mixture.
Add the coca powder to the mixture and stir until well combined.
Line a 15cmx20cm baking tray and pour the mixture in to the prepared tin, spread the mixture across the bottom and press down to compact. Make sure the surface is level.
Put this in the fridge while you make the marshmallow.
Put the water in to a bowl and pour over the gelatine, allow the gelatine to absorb the liquid.
Put the caster sugar and golden syrup in a sauce pan and cover with enough liquid to just cover the surface.Stir the mixture well and keep on the heat until the mixture reaches 117c. Once it has reached this temperature take the saucepan off the heat and allow to cool for 1 minute.
Using an electric hand whisk start gently mixing the gelatine mixture, then slowly add the sugar mixture by pouring it down the side of the bowl. Once you have added all of the sugar mixture keep whisking until it has become very thick and doubled in size.
Take your biscuit base out of the fridge and pour the marshmallow mixture over the top. Loosely cover with baking parchment and leave to set at room temperature for around an hour and a half. The surface of the marshmallow should feel firm to touch when it is set.
Melt the chocolate in a glass bowl over a pan of simmering water. When the chocolate has melted leave the chocolate to cool to for around 10 minutes. Pour the melted chocolate over the marshmallow and leave to set.
Once the Chocolate has set remove the bars for the tin, using a hot knife cut in to individual portions.