Plus you can’t get easier than using a bowl and a rolling pin – a great job for children! Which chocolate is best to use? WHEAT flour ( WHEAT FLOUR, calcium carbonate, iron, thiamin, niacin), sugar, vegetable oil (sal, shea, kokum, illipe, mango kernel, sunflower, rapeseed, SOYbean, palm) and hydrogenated vegetable palm oil, WHOLEMEAL flour, milk chocolate (sugar, cocoa butter, dried skimmed MILK, cocoa mass, dried whole MILK, dried whey ( MILK), MILK fat, emulsifier- SOYA lecithin, flavouring), butter MILK powder, butter ( MILK), butter oil ( MILK), glucose syrup, dried skimmed MILK, sugar syrup, raising agents (sodium bicarbonate, ammonium bicarbonate, sodium acid pyrophosphate, acid calcium phosphate and tartaric acid), chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier- SOYA lecithin, flavouring), dried whole MILK, raspberry jam (containing gelling agent - apple pectin, and acidity regulator - sodium citrate), raspberry flavour plum jam (glucose-fructose syrup, plums, sucrose syrup, humectant-glycerol, gelling agent-pectins, citric acid, acidity regulator-sodium citrate, colour-anthocyanins, flavouring, calcium chloride), salt, OATMEAL, carob bean flour, dextrose, starch, butter oil ( MILK), PEANUTS, ALMONDS, PECAN NUTS, WALNUTS, BRAZIL NUTS, CASHEW NUTS, PISTACHIO NUTS, HAZELNUTS, MACADAMIA NUTS, rolled OATS, dextrose, dried whey ( MILK), ground ginger, stem ginger, SOYA flour, full cream condensed MILK, flavourings, whole EGG, maize flour, rice flour, dried malt extract ( BARLEY), vanilla, emulsifier - SOYA lecithin, gelling agent - gelatine, colours (annatto, beta carotene, apocarotenal), currants, sultanas, golden syrup, desiccated COCONUT, SESAME seeds, ground nut ( PEANUT) oil, honey, molasses, fat reduced cocoa powder, modified starch, plain chocolate (sugar, cocoa mass, cocoa butter, butteroil ( MILK), emulsifier- SOYA lecithin, flavouring), white chocolate (sugar, cocoa butter, dried skimmed MILK, MILK fat, butter oil ( MILK), dried whey ( MILK), emulsifier- SOYA lecithin, flavouring), vermicelli (contains glazing agents gum arabic and shellac), invert sugar syrup, raisins, pumpkin seeds, dried papaya (papaya, sugar, acid: citric acid, preservative: SULPHUR DIOXIDE [ SULPHITES]), sweetened dried cranberries (sugar, cranberries, antioxidant - citric acid, sunflower oil), chicory (vegetable) fibre, pasteurised whole EGG, colours (beta-apo-o-carotenal, caramel), citric acia, sorbitol, cocoa mass, preservative sodium METABISULPHITE ( SULPHITES), sorbitol, flavour enhancer mono sodium glutamate, lemon peel, orange peel, mixed spice, flavourings, poppy seeds, cinnamon, nutmeg, lemon oil, orange oil. Soft caramels - you can use any brand of soft caramels you like, such as Jersey Caramels. Chop into smaller pieces before adding to the mixture.

Storing & freezing -Store in an airtight container in the fridge for 1 month or frozen for up to 3 months. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

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Macadamias - choose unsalted macadamia nuts. If the macadamias are whole, chop them into smaller pieces. If catering for nut allergies, you can omit the macadamias entirely. In a mixing bowl, stir together popcorn, pretzels, marshmallows and salted caramel fudge. Then in a pan on a low heat, melt together milk chocolate, butter and golden syrup. Leave it it to cool for 10 minutes.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Melt The Chocolate Mix about two thirds of the melted chocolate mixture with the fillings, then pour them into a lined tin. Then add the rest of the chocolate to fill in any gaps. Decorate it with salted caramel sauce, some extra pretzels and popcorn. What caramel sauce is best to use?I wouldn’t recommend using a food processor to blitz the biscuits as you tend to end up with some fine crumbs. This isn’t the end of the world but you’re looking for chunks rather than crumbs. Marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia. I like to use only white marshmallows in this recipe (simply because I like the all white look with the caramel), but you can use the pink marshmallows too if you prefer. Don't go overboard with the add-ins- don't be tempted to increase the amount of add-ins... this recipe has the perfect balance of chocolate and add-ins. Adding extra add-ins changes this balance and makes it difficult to cut into slices.

Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver.Caramelised white chocolate flavour - Cadbury Caramilk chocolate is famous for it's unique flavour... a delicious combination of caramel and white chocolate! I like to cut it into twenty squares because I think these are about the right size. You can obviously cut them larger if you would prefer. Any smaller might be a little small! What I tend to do is make it in advance and leave it in the fridge overnight so set completely. This makes it nice a firm and easier to cut into pieces the next day. How many pieces does this make?