double-choc rocky road

1 cup of toasted shredded coconut

200g dark melting chocolate

250g marshmallows

150g Turkish delight chocettes

A block hazelnut milk chocolate

A block of plain milk chocolate

1⃣ Lightly grease and line a 30 x 20cm shallow baking pan. Melt the dark chocolate and spread it over the base

2⃣ In a large bowl, combine chopped marshmallows, coconut and chopped turkish delight chocettes. Melt the hazelnut and milk chocolate over a pot of simmering water and when melted add to the other ingredients. Mix well then spoon over the chocolate base. Refrigerate until set.

3⃣ Cut into squares and store to airtight containers.