220g dairy-free dark chocolate, at least 85% solids, broken up
200g gluten-free and dairy-free oat biscuits, made beforehand or bought, broken up and keep all the crumbs as well
135g dairy-free margarine
100g mini marshmallows
40g dairy-free honeycomb, broken into small pieces
30g dairy-free and gluten-free rose-flavoured Turkish Delight, cut into pieces
30g dairy-free and gluten-free white and pink nougat, cut in to pieces
25g dried cranberries and raisins
3 tablespoons golden syrup
icing sugar to decorate
Lightly oil and line the base of a brownie tin with greaseproof paper.
Gather all of the above nine ingredients on a large tray in individual dishes.
In a saucepan, melt the chocolate, dairy-free margarine and golden syrup, stirring until smooth. Cool slightly.
Next, add all the other ingredients, and stir through evenly with a wooden spoon.
Place the mixture into your prepared brownie tin, pressing the mixture down, especially into the corners until level. Refrigerate for 1 1/2 hours until set.
Turn out onto a cutting board, and cut into equal-sized squares, or bars.
Arrange on a serving plate and sprinkle delicately with icing sugar.