1/2 cup margarine
300 grams dark chocolate
3 T corn syrup
1 cup baby Arrowroot cookies
1/2 cup mini marshmallows
2 t. icing sugar for dusting
Melt the butter, chocolate and corn syrup in a pot over low heat. Scoop out about 1/2 a cup of this melted mixture and put aside.
Put the Arrowroot cookies into a freezer bag and bash them with a rolling pin. You could also blend them in the food processor. You are aiming for both crumbs and small pieces of cookie.
Fold the cookie pieces and crumbs into the melted chocolate mixture in the pot. Add the marshmallows.
Pour into a 9x13 greased cake pan. Flatten as best you can with a spatula. Pour the reserved 1/2 cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut in squares and dust with icing sugar.
A delightful treat!!
Note: If you want this square to have a completely smooth top, I would reserve more than just 1/2 a cup of the melted chocolate. Otherwise, you might get some lumps and bumps from the marshmallows.
