Heat butter chocolate (dark and milk chocolate) and golden syrup in a pan overflow heat until no lumps. Remove from heat
Crush the biscuits into chunks and add your mini marshmallows and Brazil nuts ( they don’t need to be Brazil nut though). Tip the chocolate into a tin with the biscuits marshmallows and nuts smooth it out with a damp knife
Put it in the fridge for 2 hours and after you have done