Line a 20cm square tin with baking
parchment or cling film. Place the dark
chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
Put the Rice Krispies in a large bowl and
mix in the blueberries, cranberries and
marshmallows. Stir in the melted chocolate
mixture until everything is well-coated. Spoon
the mixture into the tin and spread out
evenly. Chill in the fridge for an hour until set
(or make the day before and chill overnight).
Remove from tin and peel away paper
or cling film. Using a sharp knife, cut into
16 squares or 32 bite-size pieces. Melt the
white chocolate in a small bowl over a pan
of barely-simmering water, or in the
microwave on High for 1 min, stirring
half way. Using a teaspoon, drizzle the
white chocolate over the squares. Scatter
with the jelly sweets, then allow to set
before piling onto a serving plate.
Keep in an airtight container for up to 2 days.