Apart from the dark chocolate, butter, and golden syrup – all the other ingredients can be changed around to give variation. I’ve added rice bubbles, dried fruit, desiccated coconut, and almonds to mine.

Ingredients:

• 300g dark chocolate
• 125g butter
• 3 tbsp golden syrup
• 150g – 200g marshmallows (or “Explorers”)
• 100 – 125g jelly-like confectionery
• 1 cup (150g) roasted peanuts

Method:

1. Line a 23 cm square cake tin with baking paper.
2. Melt the dark chocolate, butter, and golden syrup together in a large pot over a very low heat. Once all are melted, remove from the heat and stir in the other ingredients until they are covered in the chocolate.
3. Transfer the mixture into the tin. Spread out the mixture to fill the tin using a spatula and then place in the fridge to set.
4. Leave to set in the fridge, and then cut into small squares. Keep in a container in the fridge.