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- Grease and line a square brownie tin (18-24cm) with baking paper.
- Place the digestive biscuits into a freezer bag and bash with a rolling pin until they're broken up into a mixture of sizes (you want everything from dust to 50p-sized pieces).
- In a large saucepan melt the butter, dark chocolate and golden syrup over a gentle heat stirring constantly until smooth, then remove from the heat.
- Tip the broken-up biscuits, mini marshmallows and posh toppers into the chocolate mix and stir until everything is completely covered.
- Place the mix into the prepared tin and, using a spatula, spread it out into the corners.
- Chill for at least 2 hours then dust with icing sugar and cut into 16 squares.
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