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1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
2. Put the biscuits 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.
3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
5. Tip into a foil tray (I use one 236mm x 296mm), smoothing the top as best you can, although it will look bumpy.
6. 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 foil tray ready to cut.
7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.

MAKE AHEAD TIP:

Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.

FREEZE AHEAD TIP:

Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.