Place the biscuits into a bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks.
Melt the chocolate, butter cubes, and golden syrup together in a heavy based saucepan over a low heat. Stirring occasionally until the chocolate mix is silky and smooth.
Fold the biscuits, vegetarian mini marshmallows, cherries, honeycomb into the chocolate mix until everything is coated.
Tip the mixture out into a lined baking tin pressing down the mix into the corners.
Refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Cut into oblongs or squares and dust with icing sugar when serving.