In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
200 g chocolate (white, milk or dark, depending on your preference, broken into pieces)
200 g smooth peanut butter
100 g caster sugar
200 ml golden syrup
100 g special k flakes
100 g coconut flakes
Equipment: 20cm (8in) square deep baking dish
Line the baking dish with parchment paper. Put the chocolate in a heatproof bowl, set over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water,
and allow to melt gently.
Melt the peanut butter, sugar and golden syrup together in another saucepan over a gentle heat until runny and smooth.
In a large bowl, toss the Special K flakes and flaked coconut until combined.
Pour the peanut butter mixture over the dry ingredients and, using a wooden spoon, stir until everything is nicely combined. Turn the mixture out into the baking dish and spread out evenly, pressing down with the back of a spoon.
Pour over the melted chocolate, again spreading evenly and place in the fridge for a few hours until firm. These are very sweet so I cut these into 4cm (1 1/2in) squares.