No Bake Rocky Road Bars

Directions

• Grease and line an 18cm square brownie tin with baking paper.
• Break the digestive biscuits into smaller pieces by wrapping in a tea towel or in a freezer bag and rolling with a rolling pin, you only want to break them up into smaller pieces, not crumbs.
• Place the butter, dark chocolate and, golden syrup in a large saucepan over a gentle heat stirring constantly until it is nice and smooth, do not overheat.
  Set aside to cool.
  
• In a separate bowl mix together the marshmallows, glace cherries, and popcorn or coco pops
  
  Take the biscuits, and ⅔ of the marshmallow mix and stir into the chocolate mixture until everything is completely combined.
• Tip the mixture into the lined baking tin, and spread it out to the corners.
• Sprinkle the remaining marshmallow mix evenly over the top
  Place in the refrigerator and chill for at least 2 hrs
• Dust with icing sugar and with a sharp knife run under hot water, cut into 12 finger-shaped portions