Step 1/11
Grease inside a 23cm square baking tin and line the tin with baking paper.
Step 2/11
In a heatproof bowl, put the chocolate, butter and golden syrup.
Step 3/11
As the chocolate and butter melts and with the mixture becoming smooth, take off the heat and let it cool for 10 minutes.
Step 4/11
Add salt and ground cinnamon and mix well.
Step 5/11
Crush the biscuits in a freezer bag, using a rolling pin.
Step 6/11
Mix the crushed biscuits into the melted chocolate mixture.
Step 7/11
Add the mangoes and raisins and stir well. Make sure everything is coated well.
Step 8/11
Mix in the marshmallows and combine well.
Step 9/11
Pour the mixture into the prepared tin. Using the back of the spoon, flatten and press to the corners.
Step 10/11
Put the tin the fridge for at least 1 hour or until it has set.
Step 11/11
Take out of the fridge. Dust with icing sugar and slice into bars (size of the bars are entirely dependent on you).
