Grease and line a 20cm square cake tin with baking parchment. Melt the butter, chocolate and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little.Pour a 1cm layer of the chocolate mixture over the base of the prepared tin. Scatter half of each of the biscuits, marshmallows, honeycomb and M&M’s over the base. Pour over half of the remaining chocolate mixture, then shake the tin a little to allow the chocolate to fill the holes.Make a second layer with the remaining biscuits, marshmallows, honeycomb and M&M’s (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the tin as before to encourage the chocolate into any holes.Scatter with the reserved ingredients and then finally scatter over the rainbow sprinkles. Leave to set somewhere cool (or the fridge) for at least 4 hours, before cutting into squares, to serve.Extract from Rainbow Bakes by Mima Sinclair. Published by Kyle Books and distributed by Jonathan Ball Publishers. Available in all good book stores.
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