Unsalted Whirl
Line a 18cm x 30cm baking tin with parchment paper.
Melt the vegan milk chocolate chunks in a pan with the whirl butter Alternative and the golden syrup until well combined, ensuring there are no lumps.
Break the digestive biscuits into a bowl, leaving them quite chunky. Pour over the melted chocolate mixture and when well coated mix in the white chocolate chunks and mini marshmallows.
Put the mixture into the prepared tin and using the back of a spoon press it into the corners - pack it down firmly.
Refrigerate for at least 2 hours for it to set completely before cutting.
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