1. Line a 20cm square, shallow, baking tin with tin foil.

2. Place the baking spread/butter, milk and dark chocolate and golden syrup into a bowl and gently melt in the microwave. I use a medium heat of 800w for intervals of 1 minute, checking and stirring each time. Remove the chocolate when it is very close to being totally melted and stir by hand until it becomes a lovely, smooth consistency. It should only take just over 2 minutes in the microwave and do not allow it to boil. 

3. While the mixture is cooling slightly, break the amaretti biscuits by hand into the chocolate mix. By crushing the biscuits by hand, you get larger pieces and smaller crumbs which adds to the finished texture.

4. Add the almond extract and stir.

5. Put all the nuts into a freezer bag or something similar and bash them with a rolling pin. This way you get a range of different sized nuts. Just make sure the brazil nuts have been chopped sufficiently as they should not be left whole.

6. Add the crushed nuts to the mixture and stir until combined.

7. Chop the glacé cherries and marshmallows in half and gently stir into the mixture until covered in the syrupy chocolate. 

8. Pour into the prepared tin. Loosely cover with cling film and place into the fridge for a minimum of 2 hours or overnight before carefully removing the tin foil and cutting into 30 pieces. 

9. Dust with icing sugar.