Tiffin

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. Cut up any extra candy or large pieces of fruit into small bites.
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. Reserve a ladleful of the chocolate mixture.
5. Fold the biscuits, mini marshmallows and extras into the chocolate and mix until everything is coated.
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. Pour over the reserved chocolate and smooth over with a spatula/spoon/whatever you have at hand.
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. Cut into about 20 squares to serve.