Christmas rocky road recipe
 Nigella's Christmas rocky road is a no-bake Christmas treat that's wonderful for making with children too. 250g/9oz dark chocolate, broken into pieces150g/5½oz milk chocolate, chopped175g/6oz butter, softened, plus extra for greasing4 tbsp golden syrup200g/7oz amaretti biscuits150g/5½oz shelled Brazil nuts150g/5½oz red glacé cherries125g/4½oz mini marshmallows1 tbsp icing sugaredible glitter, to decorate (optional) 250g/9oz dark chocolate, broken into pieces 150g/5½oz milk chocolate, chopped 175g/6oz butter, softened, plus extra for greasing 4 tbsp golden syrup 200g/7oz amaretti biscuits 150g/5½oz shelled Brazil nuts 150g/5½oz red glacé cherries 125g/4½oz mini marshmallows 1 tbsp icing sugar edible glitter, to decorate (optional) Method Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.Remove the block of rocky road from the tray and cut into 24 rectangles. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the Brazil nuts into another freezer bag and bash in the same way. Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Remove the block of rocky road from the tray and cut into 24 rectangles. Remove the block of rocky road from the tray and cut into 24 rectangles.