For the chocolate bars

  • 300g dark chocolate, such as Bourneville, broken into chunks
  • 100g butter
  • 125g golden syrup
  • 75g puffed rice cereal
  • 200g shortbread fingers, roughly chopped
  • 75g sultanas
  • 40g Honeycomb

For the topping


  1. Line the tin with baking parchment.
  2. Place the dark chocolate, butter and golden syrup into a bowl over a pan of simmering water. Stir until melted, taking care not to let the water touch the bowl, then remove from heat.
  3. Add the cereal, shortbread, sultanas and honeycomb to the melted chocolate, then mix gently until the ingredients are well coated.
  4. Pour the mixture into the tin and press down gently with the back of a spoon until level. Chill for 10 minutes.
  5. Meanwhile, melt the white chocolate, pour over the dark chocolate mixture and decorate with liquorice and chopped-up jelly worms. Return to the fridge for about 2 hours until set.
  6. To serve, lift out of the tin, remove the parchment and cut into 16 squares.

Tip: try adding Maltesers or chopped Kit Kat bars instead of shortbread.