1. Step 1

    Melt together the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from heat.

  2. Step 2

    Meanwhile place the biscuits in a plastic freezer bag and crush with a rolling pin until some have turned to crumbs but there are still pieces remaining. Fold the biscuit pieces together with the cherries into the chocolate mixture. Add the marshmallows, folding through well.

  3. Step 3

    Tip the mixture into a 32 x18cm baking tin, level the top with a spatula. Now scatter on white chocolate drops and chocolate strands to decorate.

  4. Step 4

    Refrigerate for a minimum of 2 hours, overnight if possible. Serve, cut into squares.