Step 1: Melt the Chocolate Mixture

1. In a large heatproof bowl, combine dark chocolate, unsalted butter, and golden syrup.
2. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
3. Stir occasionally until fully melted and smooth. Remove from heat.

Step 2: Prepare the Mix-Ins

4. In a large mixing bowl, combine crushed digestive biscuits, mini marshmallows, roasted nuts, and dried cranberries (if using). Stir to distribute evenly.

Step 3: Combine and Mix

5. Pour the melted chocolate mixture over the dry ingredients.
6. Gently fold with a spatula until all ingredients are evenly coated in the chocolate.

Step 4: Transfer to Pan

7. Line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper, leaving some overhang for easy removal.
8. Pour the rocky road mixture into the prepared tin and press down lightly for an even layer.

Step 5: Chill

9. Sprinkle the top with desiccated coconut (if using).
10. Refrigerate for at least 2 hours, or until completely set.

Step 6: Slice and Serve

11. Once set, use the parchment paper to lift the rocky road out of the tin. Place on a cutting board and slice into 16 squares.
12. Serve immediately or store in an airtight container in the refrigerator.