Ingredients

• 200g/7oz white chocolate
• roughly chopped (or use chocolate chips)
• 2 tbsp golden syrup
• 130g/4½oz unsalted butter
• plus extra for greasing
• pinch of salt
• ½ tsp ground cinnamon
• 200g/7oz cinnamon biscuits (or digestives)
• 100g/3½oz white mini marshmallows (if you can only find big marshmallows
• use scissors to chop them into small pieces)
• 100g/3½oz dried apples
• chopped into small pieces
• 50g/1¾oz raisins
• 1 tbsp icing sugar
• for dusting

Directions

• Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper.
• Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water.
• Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate
• golden syrup and butter into the bowl. Stir occasionally
• making sure to agitate the chocolate
• as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny
• take off the heat and allow to cool for about 10 minutes.
• Add the salt and cinnamon and mix through.
• Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows
• apples and raisins and stir until everything is well coated.
• Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners.
• Put the tin into the fridge for at least 1 hour
• or until set.
• Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars.