Preparation

• Grease and line an 8x8” square baking tin with baking paper.
• Place the digestive biscuits in a ziplock bag and break them down into crumbs by bashing them with a rolling pin. You can leave a few larger chunks if preferred.
• Add the butter and golden syrup to a large saucepan. Place over a low-medium heat, stirring frequently until the butter has completely melted.
• Place the dark chocolate and milk chocolate into a bowl and melt in the microwave in 30 second bursts, stirring in between.
• Pour the melted chocolate into the saucepan with the butter/syrup mixture and stir well to combine.
• Add the crushed digestive biscuits and stir again.
• Transfer the mixture into your prepared tin, smoothing in down into a compact even layer with the back of a spoon. Set this aside to cool for 30 minutes.
• Once the traybake has cooled a little, press the Aero Bubbles all the way into the biscuit layer before smoothing over the top again with the back of a spoon.
• To make the topping, add the milk chocolate to one bowl and the white chocolate to another. Melt both in the microwave in 30 second bursts.
• Add the few drops of green food colouring to the white chocolate and stir well.
• Place alternating spoonfuls of the milk chocolate and white chocolate all over the traybake.
• Then take a skewer or cocktail stick and move it in a swirling motion all over the chocolate to create a marbled effect.
• Put the traybake in the fridge for about 5 minutes so the chocolate can firm up slightly. Then place the remaining Aero Bubbles on top.
• Refrigerate for 2 hours before slicing.