15x20cm/6×8” OR 18cm/7” round dish and 2 x mixing bowls

125g FREEE Chocolate Chip Cookies
50g raisins
25g mini marshmallows
1 tbsp cocoa
75g butter
2 tbsp golden syrup
125g plain or milk chocolate
butter, for dish

1. Rub some butter around the inside of a 15x20cm/6×8” or 18cm/7” round dish or insert a baking liner.
2. Break the cookies into 1cm/⅜” pieces and put them into a large mixing bowl.
3. Add the raisins, marshmallows and cocoa and stir to combine.
4. Put the butter and syrup into another bowl and heat gently until melted.
5. Pour this into the mixing bowl and stir until everything is well coated in syrup.
6. Tip the mixture into the prepared dish, spreading and pressing firmly and evenly to the edges.
7. Chill until set.
8. Break the chocolate into a bowl and heat gently until runny, stirring occasionally.
9. Pour the chocolate over the set cake, spreading it out to the corners.
10. Chill until the chocolate has set then cut into small squares.
11. Store in an airtight container in the fridge.