Line a 20cm baking tin with cling film and drape the excess over the sides.

Melt the chocolate, butter and golden syrup in a heatproof bowl, over a pan of simmering water, stirring occasionally.

When it has all melted stir in all the other ingredients, tip into the prepared tin and smooth out. Lick spoon and then fight nine-year old son for the right to lick out the bowl.

Pop the tin in the fridge for 1-2 hours until set, and then cut into squares.