|Plain chocolate||4 Ounce (100 Gram)|
|Milk chocolate||4 Ounce (100 Gram)|
|White chocolate||4 Ounce (100 Gram)|
|Butter/Margarine||4 Ounce (100 Gram)|
|Golden syrup||6 Tablespoon|
|Biscuits||4 Ounce (Special Variety, 125 Gram)|
Lightly grease and base line an 18 cm/7 in square shallow cake tin.
Break the plain, milk and white chocolates into pieces and place them in separate bowls.
Add one third of the butter or margarine and 2 tablespoons of syrup to each bowl.
Place each bowl over a saucepan of hot water and heat the chocolate and syrup gently, stirring occasionally, until melted.
Divide the cereal evenly between the bowls and fold it in thoroughly.
Place alternate teaspoonfuls of the mixtures into the prepared tin to give a marbled effect.
Chill the biscuit in the refrigerator until set before cutting into squares.