Method

​1 First, line a 20cm square tin with greaseproof paper and have some spare coming up the sides so it makes it easier to lift it out at the end

2 Melt the butter, chocolate and syrup together in a saucepan on a low heat, stirring occasionally. Take the pan off the heat and set aside.

3 Bash the cookies (in a plastic bag or inside a tea towel) with a rolling pin and aim to be left with big cookie chunks and crumbs too. Add the cookies, mini marshmallows, cherries, raisins into the saucepan with the other ingredients and give it a good mix.

4 Pour the mixture into the tin and let it set in the fridge for at least 2 hours or overnight. Once your rocky road has set, dust it with icing sugar and cut it into bars. Enjoy!