Rocky Road Pretzel Squares

Lightly oil an 18cm square, loose-bottomed nonstick cake tin. In a medium saucepan and over a low heat, melt the butter, honey and all the chocolate, stirring until well blended. Take the pan off the heat and stir in the meringue pieces, marshmallows and peanuts.

Spoon the mix into the tin, and arrange the pretzels on top. Cool, then cover and chill in the fridge for 3 hours until set (longer is fine).

Take the rocky road out of the fridge 30 minutes before you want to eat it. Remove from the tin and place on a board. Using a large sharp knife, slice it in half, then slice each half into 8 squares.