Line a 9×9″ square baking tray with parchment paper, leave to the side.
Melt the golden syrup and butter gently in a pan on a low heat – when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted – if it doesn’t quite melt then turn the heat back on to a very low setting so that the chocolate doesn’t split.
Pour the amaretti biscuits, cherries, maltesers, and mini marshmallows into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces. Dust with Icing Sugar to make it look a little snowy and enjoy!
I often use either the cheap Tesco Value Chocolate, Cadburys Milk Chocolate or Callebaut Chocolate – I find the flavour works best, but you can obviously use whatever you like.
This recipe will work perfectly with Milk or Dark Chocolate, but not so much with White Chocolate. The mixture of White Chocolate with Golden Syrup, and Butter can quite often split because of the sugar content and lack of cocoa solids in White Chocolate. Look at my Oreo Rocky Road if you want to use White!
You can use entirely Dark Chocolate if you prefer, or entirely Milk Chocolate, but make sure to use the 500g total. I genuinely think half and half is best!