Line a slice tin with baking paper.
Chop your biscuits either by hand or a quick pulse in the food processor, you want small chunks not a fine grind.
In a large bowl at biscuits, hazelnuts, mini marshmallows and 15 of the Ferrero Rocher. Mix together well.
Chop the remaining Ferrero Rocher in half and put aside.
In a microwave safe jug add milk chocolate and Nutella. Do 30 second bursts stirring in between each until chocolate melts. Don't put it on for longer or you risk burning your chocolate.
Add melted chocolate to your biscuit mix and stir until everything is coated.
Place mixture into your prepared slice tin and add the halved Ferrero Rocher on top. Refrigerate until set - about 2 hrs. I like to let it come to room temperature before slicing as I think it slices easier however you can do straight from the fridge.
When making this for Christmas I will freeze for up to a month. It will keep well in the fridge for at least a week.
