Instructions

1. In a saucepan over a low heat, melt the butter and 150g milk chocolate with golden syrup, stirring constantly; set aside. Line a 20cm square tin with nonstick baking paper.
2. Blitz half the biscuits to fine crumbs in a food processor. Add the remaining biscuits and pulse into 1-2cm pieces.
3. Tip the biscuits and cherry halves into a bowl and pour in the melted chocolate mix. Stir, then spoon into the tin, pressing into the corners and levelling.
4. Bring 2 small saucepans of water to the boil. Put the remaining milk and white chocolates in 2 separate heatproof bowls and place each over a pan of simmering water, making sure the water doesn’t touch the bowl. Heat until melted. Spread the milk chocolate over the surface of the tiffin. Drizzle over the white chocolate and use a skewer to mix the colours in a marble effect. Place 12 cherries on top so they will be in the middle of each square when you cut them later.
5. Chill for at least 2 hours to set, then cut into 12 squares. Will keep for a week in the fridge in a covered container.