Ingredients
• 2 tablespoons boiling water
• 1 teaspoon powdered gelatine
• 250g packet marshmallows
• 1 tablespoon milk
• 2 x 180g blocks milk chocolate, chopped
• 40g butter, chopped
• 200g packet dry-roasted almonds
• 1/2 cup shredded coconut
• 100g packet red glace cherries, halved
Chocolate base
• 250g packet plain chocolate biscuits, halved
• 125g butter, melted
Method
1. Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Make base Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
3. Meanwhile, place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, stir to dissolve. Set aside. Place marshmallows and milk in a saucepan over medium heat. Cook, stirring, until marshmallows have melted and mixture combined. Transfer to an electric mixer. Gradually beat gelatine mixture into marshmallow mixture. Working quickly, spread mixture over prepared base. Cover. Refrigerate for 30 minutes or until marshmallow has set.
4. Place chocolate and butter in a large microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds, or until smooth. Add almonds, coconut and cherries. Mix to combine. Spoon over marshmallow, pressing with the back of spoon to level. Refrigerate for 1 hour or until set.
5. Cut into squares. Serve.
