Butter and line a 20cm x 20cm baking tin with baking parchment. Put the butter and all the white chocolate in a heatproof bowl and set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the heat. (You can also do this in the microwave in 10-second bursts, stirring between each, until melted). If the chocolate splits, use a hand blender and blitz until smooth.

Stir in the remaining ingredients except for the milk chocolate and sweets, then tip the mixture into the tin. Smooth out with a spatula.

Melt the milk chocolate as before, then drizzle over the mixture in the tin. Chill in the fridge until set, around 3 hrs, or overnight. Remove from the tin and cut into pieces. Will keep chilled for up to three days. Scatter over the sweets and sugared almonds, if using, or pile on a platter in the shape of a Christmas tree and scatter over the sweets and almonds, using an almond as a star to top it off.