Method

1. Grease and line a 24cm square tin with baking paper.
2. Melt the butter, chocolate and golden syrup in a heatproof bowl set over a pan of barely simmering water, stirring occasionally.
3. Once melted, remove from the heat and stir in the cherries, walnuts, marshmallows and biscuits.
4. Mix until well combined, then tip into the tin. Level the surface with the back of a spoon, then scatter over the desiccated coconut and transfer to the fridge to chill for 2-3 hours, until set.
5. Cut into 36 or so small squares and return to the fridge until ready to serve.