Chop the gourmet chocolate caramel marshmallows. Toast and roughly chop the hazelnuts.
- 1 Grease and line an 7 x 9 inch brownie tin. Place the biscuits in a sealable food bag and bash with a rolling pin. Set aside.
- 2 In a saucepan, melt the butter, chocolate and golden syrup over a gentle heat, stirring constantly, until the chocolate is melted. Leave to cool a little. Stir in the crushed biscuits, hazelnuts and marshmallows.
- 3 Tip the mixture into the tin, place in the fridge and chill for at least 2 hours. Dust with icing sugar then cut into 12 fingers.