Ingredients

The following ingredients have 12 Servings
  • 9 tablespoons butter (salted or unsalted)
  • 32 ounces semisweet chocolate (or dark chocolate, chopped)
  • 3 tablespoons golden syrup (or light corn syrup)
  • 8 ounces chocolate chip cookies (crunchy style not soft)
  • 1½ cups mini marshmallows

Instruction

  • Put the chocolate in a heat-safe mixing bowl.
  • Melt the butter, and golden syrup or light corn syrup in a saucepan.
  • Once the butter melts, add it to the chopped chocolate and leave to sit a few minutes to melt the chocolate. Once the chocolate is soft enough, whisk the chocolate and butter mixture until smooth and glossy.
  • Scoop out about 1⁄4 of the melted mixture and spread it into the bottom of a 9-inch square silicone cake pan.
  • Put the cookies into a zip lock bag and then break them into chunks a rolling pin.
  • Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
  • Add the mixture to the pan and spread it with a rubber scraper.
  • Top with chopped nuts (if you are using them)
  • Refrigerate for 2 - 4 hours (or until firm) to set and cut into squares to serve.