What to do:
- Crush 200g digestives then add 2 crunchie bars broken into small pieces, 25g mini marshmallows, 30g raisins and a few Lees mini meringue shells
- Heat 150g salted butter, 3tbsp golden syrup, 200g dark chocolate and 200g milk chocolate until combines. Leave to cool for 10 minutes
- add the cooled chocolate mixture
- line a 20cm brownie tin with baking paper
- Mix and add to the tin. Top with more marshmallows and crushed mini meringue shells. Chill in the fridge for a few hours, cut into pieces and enjoy
