Christmas rocky road

Adapt this recipe however you like – it’s great for using up leftover Christmas sweets and biscuits.

Makes 20 squares least 3 hrs chilling

QQPrep 20 mins plus at Cook 5 mins

Q100g butter, cut into cubes, plus

extra for the tin

250g biscuits, such as shortbread or chocolate biscuits, broken into small pieces

75g mixed shelled nuts, halved if large 100g mixed dried fruit, halved if large 75g sweets, such as candy canes, marshmallows or jelly sweets, broken into small pieces

400g milk or plain chocolate (or

a mix), chopped

140g golden syrup

2 tbsp sprinkles or sweets, to decorate

1 Butter a 20cm square tin and line with baking parchment. Combine the biscuit

pieces with the nuts, dried fruit and sweets, ensuring everything is broken into pieces no smaller than a pea, but not too chunky.

2 Heat 300g chocolate, the butter and the golden syrup in a pan over a low heat, stirring occasionally until melted and smooth. Pour over the biscuit and nut mixture and mix together so the chocolate covers everything. 3 Tip the mixture into the prepared tin and level the top – it doesn’t need to be smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water. Drizzle over the top and sprinkle the rocky road with the decorations. Chill for at least 3 hrs or ideally overnight before cutting into squares. Will keep, covered in the fridge, for up to four days.

PER SERVING 286 kcals, fat 16g, saturates 9g,

carbs 32g, sugars 25g, fibre 1g, protein 3g, salt 0.3g