Line a 9x9" square baking tray with parchment paper and leave to the side
Melt the golden syrup and unsalted butter gently in a pan on a low heat
When the unsalted butter and golden syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate
Stir until the chocolate has melted- if it doesn't quite melt then turn the heat back on to a very low setting so that the chocolate doesn't split.
Pour the cornflakes, maltesers, and mini marshmallows into a large bowl and pour the chocolate/syrup mix on top
Mix the ingredients together thoroughly until its all coated well
Pour into the tin and press down very firmly
Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft
Once set, carefully remove from the tin and cut into your pieces. I do 4x4 so I get 16 large pieces, or 5x5 for slightly smaller but still delicious sized pieces
Dust with icing sugar or give it an extra drizzle of chocolate for show
ENJOY!
Notes
I often use either Callebaut milk chocolate or one from the supermarket own section - I find the flavour works best, but you can obviously use whatever you like.
This recipe will work perfectly with milk or dark chocolate, but not so much with white chocolate. The mixture of white chocolate with golden syrup, and butter can quite often split because of the sugar content and lack of cocoa solids in white chocolate. Look at my oreo rocky road if you want to use white!
You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!