Line a 9×9″ Square tin with Parchment paper and leave to the side.
In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on low, in short bursts until fully melted – stir till smooth!
Alternatively, add the syrup and butter to a pan and melt. Add in the chocolate (off heat) and stir till combined and the chocolate is melted.
Once its melted and combined wait 5 minutes for the chocolate mix to cool a little. Add in the chopped biscuits, mini marshmallows, and Aero Bubbles and quickly fold together – pour into the tin and spread so its even and refrigerate until set.
Melt the White Chocolate on short bursts in a microwave, or over a double boiler until melted.
Add in a bit of green food colouring to get a ‘minty’ colour and drizzle it all over the traybake. Supermarket colouring doesn't work - I recommend a good quality colouring such as progel, or sugarflair!
Sprinkle on the crushed Mint Aero pieces so they stick and refrigerate again till set.
Chop up the pieces into either 4×4 for 16 larger pieces, or 5×5 for 25 smaller pieces. Enjoy!
I really would recommend using just Milk or Dark Chocolate for the base of this recipe as it melts better than White Chocolate. The White Chocolate might mix/split when mixing it with the Golden Syrup or Butter, which I have had happen to me several times!
I often use either Cadburys Milk Chocolate or Callebaut Milk Chocolate – Even supermarket own chocolate works well!
If your mixture splits, it's probably over heated or been over mixed - take it off the heat, and whisk in some whole milk to bring it back!
You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
This recipe will last in the fridge for up to two weeks, IF it happens to last that long!