Ingredients

Steps

• Melt dark chocolate, milk chocolate, butter, and golden syrup in a heavy pan over low heat.
• Crush amaretti biscuits in a freezer bag using a rolling pin.
• Bash Brazil nuts in a freezer bag to create pieces of various sizes.
• Remove the melted chocolate from heat and stir in the crushed biscuits and nuts.
• Fold in the glacé cherries and mini marshmallows until thoroughly coated.
• Pour mixture into a 25cm x 30cm lined tray and smooth the surface.
• Refrigerate for two hours until firm enough to cut.
• Dust with icing sugar, sprinkle with glitter, and cut into 24 rectangles.