In a microwave proof dish, melt together the chocolate, golden syrup and coconut oil until fully melted. Do this in 30 second blasts, always stirring after each blast.

Whilst the chocolate is melting, chop the bourbon biscuits into thirds.

Once the chocolate, golden syrup and ococnut oil is melted, stir in the marshmallows and biscuits until covered.

Pour the mixture into your lined tin, smooth out and stick in the fridge for half an hour until set.

Once set, drizzle with melted white chocolate and cut into 25 chunks.