Christmas rocky road
Makes 24 big-bite-sized bars
dark chocolate 250g milk chocolate 150g butter 175g, softened golden syrup 4 x 15ml tbsp amaretti biscuits 200g (not the soft ones) shelled brazil nuts 150g red glacé cherries 150g mini marshmallows 125g icing sugar 1 tbsp edible glitter optional
Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the brazil nuts into another freezer bag and also bash them, so you end up with different-sized nut rubble.
Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and minimarshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into a foil tray (I use one 236mm x 296mm), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1½-2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
Push the icing sugar through a small sieve to dust the top of the rocky road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
If you want to, there’s nothing (except dexterity, in my case) to stop you cutting these into tiny, petit-four size pieces, in which case you could almost double the number.