Instructions

1. Line a 20x20cm (8×8 inch) square tin with parchment paper, set aside.
2. Melt together chocolate, butter and golden syrup, you can do this in the microwave in short 15 second intervals, stirring in between, or in a saucepan over low heat.
3. Once melted, leave to cool slightly, about 15 minutes.
4. Add the remaining ingredients and stir well until everything is coated in the chocolate mixture.
5. Pour mixture into the prepared tin and spread out evenly (the top will still be bumpy and lump, as it should be!).
6. Chill in in the fridge to set, at least 3 hours (you can leave it overnight).
7. To decorate, drizzle the top with melted chocolate and finish with festive sprinkles. Chill in the fridge until chocolate has set, then remove from the tin and peel away the parchment paper. Use a large sharp knife to cut into 16 portions.
8. Store in an airtight container in a cool place or in the fridge. Will keep for about 1 week at room temperature, for 2-3 weeks in the fridge.