1: Line a 20cm square baking tin with two layers of cling film.

2: Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.

3: Meanwhile, put the cereal, popcorn, cranberries and marshmallows into a bowl and mix well.

4: While the chocolate is still warm, and working quickly, pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.

5: Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.

6: Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.

7: THE LOWDOWN: The percentage on a chocolate bar tells you how much pure cacao is in it. A higher percentage doesn’t always guarantee a darker chocolate, but it does guarantee a less sugary one, so if you’re watching your sugar intake then go for a chocolate with a higher percentage.