Line a 20cm square baking tin with baking parchment. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or do this in 20-second bursts in the microwave. Cut five or six triangles from the biscuits with a sharp knife to make trees. Put the off-cuts in a bowl. Bash into rubble.

Tip the almonds and most of the cherries and marshmallows into the bowl with the bashed biscuits, pour over the chocolate mixture and fold in until coated. Tip into the tin and smooth the top. Press a row or two of the biscuit trees into one end of the rocky road. Sprinkle the rest with the reserved toppings and scatter over the coconut to resemble snow. Transfer the tin to the fridge and chill for 2 hrs until solid. Cut into squares to serve.