No Bake Chocolate Squares

Handy chocolate treats to keep in the refrigerator and so easy to make.

9½oz/275g dark chocolate

6oz/175g/ butter

4 tbsp golden syrup

2 tbsp dark rum

6oz/175g plain biscuits such as shortbread

1oz/25g toasted rice cereal

1¾oz/50g chopped walnuts

3½oz/100g glacé cherries

1oz/25g white chocolate, to decorate

Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum. Set over a saucepan of gently simmering water until melted, stirring until blended.

Break the biscuits into small pieces and stir into the chocolate mixture along with the rice cereal, nuts and cherries.

Line a 7inch/18cm square cake tin with baking parchment. Pour the mixture into the tin and level the top, pressing down well with the back of a spoon. Chill for 2 hours.

To decorate, melt the white chocolate and drizzle over the cake in a random pattern. Leave to set. 

To serve, carefully turn out from the tin and remove the parchment. Cut into 16 squares.

Next time: Sticky Chocolate Brownies