Line a medium-sized baking tin with greaseproof paper. Set aside for now.
Place the chopped dark chocolate, butter and golden syrup in a microwave-safe bowl.
Microwave for 30-seconds then give the ingredients a stir. Repeat until the chocolate and butter have completely melted into a smooth mixture. Now stir in the salt and set aside to cool for 10 minutes.
In a large bowl, combine the mini marshmallows (save a handful for later), broken biscuits and chopped chocs.
Pour two-thirds of the melted chocolate mixture over the ingredients and stir everything together.
Tip the mixture into the baking tin and press it out to make it compact.
Pour the remaining chocolate mixture on top and smooth out the top.
Decorate with the remaining mini marshmallows.
Refrigerate for at least 2 hours or overnight until the set.
Slice into squares and enjoy!
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