Melt the milk chocolate, butter and golden syrup over a gentle heat.

Use a rolling pin to crush the digestive biscuits, then stir into the melted mixture.

Lightly crush half of the Malteasers (but leave some whole for crunch!) and mix through the traybake.

Scoop the mixture into a stocking shaped mould and leave in the fridge to set.

Melt the white chocolate and milk chocolate and pour into separate piping bags. Pipe in sections over the stocking.

Before the chocolate sets fully, dust some sections with red velvet powder.

Arrange the snowballs at the top of the stocking to look like a fluffy fur lining.

Arrange the treats into festive patterns and pipe details using the remaining chocolate.

Slip the traybake out of the mould and slice to serve.