No-Bake Easter Rocky Road Cheesecake Bars

Prepare a 20cm square baking tin by lining it with baking parchment. In a medium saucepan over low heat, combine the butter, 175g of the dark chocolate, and the golden syrup. Stir occasionally until the mixture is completely melted and smooth, then remove from the heat.

Place the biscuits in a large bowl and crush them with a rolling pin until you have a mixture of fine crumbs and small chunks. Add the dried fruit, chopped nuts, and mini marshmallows. Pour the melted chocolate mixture over the top and stir until everything is thoroughly coated.

Transfer the rocky road mixture into the prepared tin. Use the back of a spoon to press it down firmly into an even layer. Place the tin in the refrigerator to chill for at least 1 hour.

Soak the gelatine leaves in a bowl of cold water for about 5 minutes until softened. Meanwhile, heat the double cream in a small saucepan over low heat until it just begins to steam. Squeeze the excess water from the gelatine leaves and drop them into the warm cream, swirling until fully dissolved. Let the mixture cool for 10 minutes.