Ingredients:

1 1/4 cups (8 oz) bittersweet chocolate, chopped or chips
3/4 cups (6 oz) milk chocolate, chopped or chips
1 1/2 sticks (12 tablespoons) soft butter
1/4 light corn syrup
4 cups (7 oz) macaroons or amaretti (if you can find them)
1 cup shelled Brazil nuts
2/3 cup candied or glazed cherries
2 1/2 cups mini marshmallows
1 tablespoon confectioner's sugar
Edible glitter (optional)

Instructions:

• Put both chocolates into a heavy-based pan to melt with the butter and syrup over a gentle heat.
• Put the cookies into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
• Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
• Take the pan off the heat, and add the crushed cookies and nuts, whole candied cherries and mini marshmallows. Turn carefully to coat everything with syrupy chocolate.
• Tip into an aluminum foil pan (I use one 9 1/4 x 12 inches), smoothing the top as best you can, although it will look bumpy.
• Refrigerate until firm enough to cut, which will take about 1 1/2-2 hours. Then take the set block of Rocky Road out of the pan ready to cut.
• Push the confectioners' sugar through a small strainer to dust the top of the Rocky Road. Then, if you like, add sprinkling of edible glitter for some festive sparkle.
• With the long side in front of you, cut it into 6 slices down and 4 across, so that you have 24 almost-squares.
• Makes 24 big-bite-sized bars