Ingredients
200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
150g dark chocolate
50g milk chocolate
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
30g mealworms
Method
| 1. Grease and line an 18cm square brownie tin with baking paper. | |
| 2. Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside. | |
| 3. In a large saucepan melt 135g butter or margarine, chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool. |  |
| 4. Take the biscuits, 100g mini marshmallows and 50g mealworms and stir into the chocolate mixture until everything is completely covered. |  |
| 5. Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers. |  |
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