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Place a heatproof bowl over a pan of simmering water and melt together 100g of butter, 200g Belgian milk chocolate, 100g dark chocolate, 70g golden syrup and 50g of the marshmallows. Stir well and don’t worry if not all the marshmallows melt. Remove from the heat.
Add in another 50g of marshmallows, 80g of rice snaps and 200g dried mixed fruit, then stir into the chocolate mix, along with 50g of white chocolate chips.
Pour the mixture into the lined tin and use the back of a spoon to spread the mixture into the corners of the tin.
Scatter a handful of marshmallows, rice snaps and dried mixed fruit over the top. Place in the fridge for 2 hours, to set.
Melt 50g of white chocolate and, using a spoon or a food bag with the corner cut off, drizzle over the rocky road. Allow to set in the fridge.
