Tiffin

Directions

1. 1
   1. Place the biscuits into a ziplock bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks. It puts the rocky into the rocky road.
2. 2
   2. Cut up any extra candy or large pieces of fruit into small bites.
3. 3
   3. Melt the chocolate, butter cubes, and golden syrup together in a heavy based saucepan over a low heat, stirring occasionally until the chocolate mix is silky and smooth.
4. 4
   4. Reserve a ladleful of the chocolate mixture.
5. 5
   5. Fold the biscuits, mini marshmallows and extras into the chocolate and mix until everything is coated.
6. 6
   6. Tip the mixture out into a square baking tin (ideally lined with cling wrap or foil), pressing down the mix into the corners.
7. 7
   7. Pour over the reserved chocolate and smooth over with a spatula/spoon/whatever you have at hand.
8. 8
   8. Now for the hard part: refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Resist temptation to eat it all out of the tin.
9. 9
   9. Cut into about 20 squares to serve.