200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces
50g puffed rice cereal
40g salted popcorn
50g dried cranberries, halved
50g large marshmallows, quartered
Line a 20cm/8in square baking tin with two layers of cling film. 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. Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.
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. 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.