Line a deep 20cm (8inch) square cake tin with cling film so that it overlaps the sides of the tin. Break up 225g (8oz) Milk Chocolate into a large saucepan. Add the butter and syrup. Heat very gently, stirring occasionally, until melted. Remove from the heat, mix well and cool for 20 minutes.

Stir in all but a handful of the popcorn, along with the rice cereal and Caramel Flavour and mix well. If the chocolate is still warm, leave for a while longer before adding the Chocolate Chips otherwise they will start to melt and the texture will be lost.

Once all the ingredients are added, mix well making sure everything is completely coated. Pack into the prepared tin, cover loosely with the overhanging cling film and chill for at least 2 hours until firm and set.

To serve, remove from the tin and discard the cling film. Place on a board. Put the remaining Milk Chocolate in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water.

Sprinkle the top of the popcorn slab with the reserved crushed popcorn, and using a teaspoon, drizzle the top with melted chocolate. Leave for a few minutes in a cool place to set. Using a large, sharp knife, cut the slab into 16 chunky portions. Your Popcorn Rocky Road is now ready to serve and enjoy!