Ingredients1 stick plus 1 tablespoon soft unsalted butter
10 ounces semisweet chocolate chips
1/4 cup corn syrup
8 ounces plain hard and crunchy cookies (I used chocolate tea biscuits and Nilla wafers)
2 cups mini marshmallows
2 teaspoons powdered sugar
Melt butter, chocolate, and corn syrup in a heavy based saucepan over low to medium heat until smooth. Scoop out about 1/2 cup of the melted mixture and set aside.
Put the biscuits/cookies into a freezer bag and then smash them with a rolling pin. You are looking for both crumbs and pieces of cookies. Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top. Don't worry if you can't cover all of it with chocolate, the powdered sugar later will make it all look pretty.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with powdered sugar by using a tea strainer or small sieve.