Preparation time: 5 minutes
Cooking time: 5 minutes
Recipe from Waitrose
200g dark chocolate, broken into pieces
2 tbsp golden syrup
75g mini white marshmallows
8 lightly salted wholegrain rice cakes, broken into small pieces
180g dried berry mix
150g fresh blueberries
1. Gently melt the chocolate, butter and syrup together in a heatproof bowl set over a pan of gently simmering water. Leave to cool for 10 minutes while you line a 20cm x 25cm baking tin with baking parchment.
2. Stir the marshmallows, rice cake pieces and dried fruit into the cooled chocolate mixture. Spoon into the prepared tin and scatter over the blueberries. Leave to set then cover with clingfilm and store in the fridge.
3. When ready to serve, lift out of the tin and cut into 20 pieces. These are best eaten on the day, or kept in the fridge for up to one day.