- Line a square baking tin or dish with baking parchment and set aside.
- Place the dark chocolate, milk chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth.
- Meanwhile, roughly crush the ginger biscuits, keeping a mixture of larger and smaller pieces for texture.
- Place the biscuits into a large mixing bowl with the Merchant Gourmet Whole Chestnuts, cranberries, marshmallows and hazelnuts.
- Pour over the melted chocolate mixture and add the golden syrup.
- Mix thoroughly until everything is evenly coated.
- Transfer the mixture to the prepared tin and spread out evenly.
- If desired, scatter over a few extra chestnuts, cranberries and marshmallows for decoration.
- Refrigerate for at least 2 hours, or until fully set.
- Cut into 16–18 squares and serve.
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